Tuesday, November 1, 2011

Snickerdoodles



These are not for the weak hearted or the heavy/wide hipped! These babies have crunchy edges, soft middles and a Cinnamony sugar coating... yum!

2 3/4 cups flour
1/2 ts salt
2 ts baking powder
1 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 ts vanilla
Coating:
1/3 cup sugar
2-4 ts ground cinnamon, depending on how much cinnamon you like

Preheat oven to 400 degrees. Line two baking sheets with parchment paper or foil.
Mix together the coating and set aside.
In a large bowl whisk together the flour, salt, and baking powder.
In a bowl either by hand or using an electric mixer (or with a hand mixer), beat the butter and sugar until smooth.




Add the eggs, one at a time, beating just until incorporated, we aren't make bread here, we want a soft cookie. Scrape down the sides of the bowl. Beat in the vanilla extract.



Add the flour mixture and beat until you have a smooth dough, again don't over mix! If the dough is soft, cover and refrigerate until firm (about one to two hours). I never do this. I just dig in a spoon and then roll into round balls after which toss them around in the sugar and Cinnamon coating. I press them out a bit with the heel of my hand after coating them and placing them on the baking sheet. I might even dip them back into the sugar coating because they don't look like they should taste.





These suckers spread out a lot, so make them smaller if you like smaller cookies, or bigger for a more traditional snickerdoodle.




Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft.
Remove from oven and place on a wire rack to cool, or dig right in a burn the roof of your mouth.
Store them in a container at room temperature, they should be great for about 10 - 14 days, but they won't last more than a week if you've got kids...or a hubby with a sweet tooth, or it's just you ... =D
Makes about 4-5 dozen cookies.


Enjoy!