Snickerdoodles

I've never been a huge fan of snickerdoodles or any plain sugar cookies really. They were always just blah...not enough flavor and excitement to justify the calories. For some reason tonight though, as I was idling through cookbooks, looking for a cookie recipe, I was drawn to the homeyness of the simple snickerdoodle. I've made thousands of cookies in my life, but I don't think I've ever made this simple crisp and chewy cookie with a hint of cinnamon. I think I may have been won over tonight.The secret is to beat the softened butter with the sugar until very white and airy. I made them small, probably only a rounded teaspoon, which allowed a crisp, carmelized exterior with just a hit of chewiness on the inside. Perfect with hot chocolate or a glass of milk.

Snickerdoodles
from Martha Stewart's Cookies
2 sticks of butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 3/4 cups all purpose flour (spooned into cup and leveled or weighed at 344 grams)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F.
Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until pale and very fluffy, about 3 minutes. Add eggs, one at a time, until well blended. Scrape down bowl and mix again.

Sift flour, baking powder, and salt into bowl. Mix on low until combined.

Mix together remaining 2 tablespoons sugar and 2 teaspoons ground cinnamon.

Shape rounded teaspoons of dough into balls between your palms. Balls shouldn't be more than an inch in diameter. Roll in sugar and cinnamon mixture. Place on lined sheet pans.

Bake in the middle of the oven for 12 minutes. Remove cookies and cool on racks. Use cooled cookie sheets to make the rest of the cookies.

Cookies can be stored between layers of parchmen in airtight containers at room temperature for up to 3 days (assuming they last that long!).