Super Soft Snickerdoodles

By sofie-a-toast on September 30, 2012

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Ingredients

    1. 2 3/4 cups all-purpose flour
    2. 2 teaspoons baking powder
    3. 1/2 teaspoon coarse salt
    4. 1 cup unsalted butter, room temperature
    5. 1 1/2 cups sugar, plus 2 T
    6. 2 large eggs
    7. 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 350 degree.
  2. Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
  3. Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  4. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.
 
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