2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
Snickerdoodles: In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
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.
Can store in an airtight container, at room temperature, for about 10 - 14 days.
Makes about 4-5 dozen cookies.
Snickerdoodles have been around for a long time, yet they are often overlooked. Maybe it is because they are more plain looking than today's creations or maybe it is because they do not use exotic ingredients. But what these old fashioned Snickerdoodles do have is great flavor that makes eating one just about impossible. While using the most basic of ingredients; butter, sugar, eggs, flour, and ground cinnamon, when you bite into one you will find the edges are wonderfully crisp yet inside the texture is soft and chewy with a lovely buttery sweet flavor. Snickerdoodles are similar to a sugar cookie in taste, only instead of sprinkling a little white granulated sugar on top of each cookie before baking, you roll the entire cookie in a cinnamon sugar mixture.
Today's Snickerdoodle recipes are different from older ones in that they use baking powder as the leavener, instead of cream of tartar and baking soda. (If you want to try this combination, just replace the baking powder in the recipe with 2 teaspoons of cream of tartar and 1 teaspoon of baking soda.) These cookies should be baked only until the edges begin to brown. This will keep the outside crisp with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving.
Snickerdoodles, also called Snipdoodles or Cinnamon Sugar Cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.