Tuesday, October 20, 2009


2 ¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. In a separate bowl, mix butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Gradually stir in flour mixture with a spoon.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 30 (1 inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies until edges are golden, 12 to 15 minutes (check @ 12 minutes). It's best to take cookies out just before they look done, and they'll be perfect. Makes about 30 cookies.
Recipe and picture from Mrs Harding Cooks blog.
Variation- This summer at our church's Women's retreat we were served the most awesome cookies. They were Snickerdoodles with chocolate chips and pecans. Try using the recipe above but add 1/2 cup of mini semisweet chocolate chips and 1/4 cup of chopped pecans to the batter.

1 comment:

care-in said...

I just made these and they were so yummy. I used margarine instead of butter because that's what I had. I had all but 4T and it still turned out great!

I did leave out the lemon juice...wasn't in the instructions so I wasn't sure.

Very cakey and moist!!