Super Soft Snickerdoodles |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 20 |
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From Martha Stewart Ingredients:
2 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon coarse salt |
1 cup unsalted butter, room temperature |
1 1/2 cups sugar, plus 2 t |
2 large eggs |
2 teaspoons ground cinnamon |
Directions:
1. Preheat oven to 350 degree.
2. Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
3. Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
4. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.
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