Snikerdoodle Cookie

2 3/4 cups all purpose flour

1/2 teaspoon salt

1 cup unsalted butter, room temperatureRead more

1 1/2 cups granulated white

2 large eggs

1 teaspoon pure vanilla extract

Coating:

1/3 cup granulated white sugar

2 teaspoons ground cinnamon

Snickerdoodles: In a large bowl whisk together the flour, salt, and baking powder. 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 enough to roll into balls (one to two hours).

Preheat oven to 400 degrees F 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 apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

*Note: Can store in an airtight container, at room temperature, for about 10 - 14 days

Recipe came from Joys of Baking!