What’s my go-to indoor activity with kids? Baking, of course! When my friend and her daughters visited recently, this easy recipe was a hit. These Snickerdoodles are cake-y, light, and so yummy, we had to limit ourselves or we could have eaten the whole batch at once!
2 3/4 cups (385 grams) all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup (227 grams) unsalted butter, room temperature (the Joy of Cooking recipe calls for 1 cup butter, but we thought it was too much)
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (190 degrees C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, salt, and baking powder.
3. With an electric mixer, beat together butter and sugar until smooth, about 2-3 minutes. Add eggs one at a time, beating well after each egg. Scrape down sides of bowl. Beat in vanilla extract. Add flour mixture and beat until dough is smooth. If dough is soft, cover and refrigerate until firm enough to roll into balls.
4. Shape dough into 1-inch (2.54 cm) round balls.
5. Coating: In a large, shallow bowl, mix together sugar and cinnamon.
6. Roll balls of dough in the cinnamon/sugar mixture and place on prepared being sheets, about 2 inches (5 cm) apart.
7. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
8. Bake cookies for approx. 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on wire rack to cool.
Yield: About 6 dozen cookies
Store cookies in an airtight container, at room temperature, for about 10-14 days.