As much as I love snickerdoodles, there is one thing I would change about them if I could.
Chocolate chip, sugar cookie, oatmeal raisin, peanut butter, pecan sandies……these names give some indication as to what is in the cookie. Snickerdoodles have NOTHING to do with a Snickers. It’s misleading, really.
I pity the fool that a buys a snickerdoodle expecting a chocolatey, caramely, peanutty surprise. (I was channelling Mr. T for a moment, don’t ask why….some questions have no answers).
Despite the name issues, these cookies are one of my favorites. They call for very simple ingredients and are quick and easy to make. Because they are made with cinnamon, they also make the house smell great.
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- Preheat the oven to 350. Sift together 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 the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in the flour mixture.
- Stir together the cinnamon and remaining 2 tablespoons of sugar in a small bowl. Shape the dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 12-15 minutes. Let cool on sheets on wire rack.
I think that these cookies are best when warm, but they are delicious either way!!