Snickerdoodles

Inspired by a recent Snickerdoodle posting on TasteSpotting, I decided to bake some yesterday afternoon. I quickly hunted down a recipe for which I had all the ingredients and then set about baking in between painting kitchen cabinets. Surprisingly, these cookies came out really well. Quite fluffy and coated with just the right amount of sugary cinnamon-y goodness. A true homage to the saying that "simple is better". Unfortunately, we had no milk so these were accompanied by beer. We are so classy.

Snickerdoodles

2 3/4 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 sugar, plus 2 tablespoons (divided)
2 large eggs
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. 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 flour mixture.

Stir together cinnamon and remaining 2 tablespoons 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.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.