Last week, I broke out the fire engine red Kitchen Aid and whipped up a batch of snickerdoodles just because the sun was shining. I can’t remember where I found this recipe, but it is my absolute favorite version of the sugary cinnamon morsel because I always have the ingredients on hand. This is one of the easiest recipes around and the finished product is guaranteed to produce smiles!
Preheat your oven to 350 degrees, and gather the following ingredients:
2 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter (2 sticks)
1 1/2 cups sugar
2 T sugar
2 tsp cinnamon (I use about 1 T for that extra kick)
Begin by combining the flour, baking powder and salt in a bowl. The recipe calls for sifting, but I usually just whisk the ingredients together a few times and call it good.
In a separate bowl, cream together the butter and sugar.
Slowly add the flour mixture and mix until the dough is pale and fluffy. I do this 1/2 cup at a time–it takes a few minutes but the result is worth it.
Now, add the eggs and mix until incorporated, but don’t overdo it!
Mix your remaining 2 T of sugar and cinnamon into a bowl and set aside. Shape the dough into balls about 1 3/4 inches wide, and roll them in the cinnamon sugar mixture. Space your cookies out on the sheets as they spread a bit. (Note: I have used parchment paper as well as un-greased cookie sheets, and both work fine!) Bake for 12-15 minutes, rotating the cookie sheets halfway through.
Now remove your cookies to cooling racks and spread the snickerdoodle love!