These delicious little gems are the first thing I made with my new KitchenAid Artisan Mixer! Yep, David gave me my Christmas present early, and I loooooooove it.
|Mixing the dough|
|Dough is mixed, time to let it chill so I can roll it into balls for the cookies|
|Rolling the dough into balls|
|Rolling the dough ball in cinnamon sugar, except I was out of cinnamon so I used Apple Pie Spice|
|Lining up the dough balls on the parchment-lined cookie sheet|
|Fresh from the oven|
I had David take them up to work with him the next day, and everyone thought they had come from a bakery. Delicious little cookies, and so easy to make!
Snickerdoodle Cookies (from Joy of Baking)
- 2 3/4 c. all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 c. unsalted butter, room temperature (I used I Can't Believe It's Not Butter for baking)
- 1 1/2 c. granulated white sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/3 c. granulated white sugar
- 2 tsp. ground cinnamon (I used apple pie spice since I was out of cinnamon. Gave them a lovely flavor.)
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 enough to roll into balls (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 around the edges. 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 6 dozen cookies.