Jacqueline's Snickerdoodles

Jacqueline's Snickerdoodles
from the kitchen of Ellen, thanks to Martha Stewart


  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups plus 2 tbs sugar
  • 2 large eggs
  • 2 tsp ground cinnamon
  • oven to 350 (325 convection) degrees.
  • flour, baking powder, and salt into a bowl.  Whisk.
  • butter and 1 1/2 cups sugar into bowl of stand mixer with paddle attachment.  Mix on medium until pale and fluffy; about 3 minutes.  Mix in eggs.  Reduce speed to low; gradually add flour mixture.
  • together cinnamon and 2 tbs sugar in small bowl.  Shape dough into 20 1 3/4 inch balls; roll in cinnamon sugar.  Space 3 inches apart on baking sheets lined with parchment paper.
  • cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes.  Let cool on sheets on wire racks.  Cookies can be stored between layers of parchment in airtight containers at room temperature for 3 days.  
Makes about 1 1/2 dozen. 


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