What cookie is always a favorite at a picnic or barbeque? Snickerdoodles! They taste great, are easy to pack and take because they hold up to travel. And they’re an all American favorite.
This recipe that I tried today is new to me. It is from Martha Stewart’s Cookies cookbook. The recipe that I have been making for years included cream of tartar instead of baking powder. This one uses baking powder, and I think that I like it better. I have written the directions in my own words, this is how I mixed them up.
2 3/4 c. All-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1 c. (2 sticks) unsalted butter, room temperature
1 1/2c. plus 2 tbsp. granulated sugar
2 large eggs
2 tsp. ground cinnamon
Preheat the oven to 350°. Sift together the flour, baking powder and salt. Set aside. In a large mixing bowl beat together the butter and 1 1/2c. of the sugar until mixed well. Add the eggs one at a time, beating well after each one.
Add the flour mixture and mix until well blended. This only takes a minute to do.
In a small bowl mix together the 2 tbsp. of sugar and the 2 tsp. of cinnamon. Shape the dough into balls and roll in the cinnamon and sugar mixture. Place the balls on parchment lined cookie sheets, spacing them out. They will spread as they bake.
Bake until the edges are golden brown, about 12 to 15 minutes. Remove to wire racks to cool. Cookies can be stored at room temperature for up to 3 days. (They don’t last that long at my house! They also freeze well!)