Super Soft Snickerdoodles

Submitted by sofie-a-toast

"From Martha Stewart"

 

• Ready In: 27mins
• Ingredients: 7
• Serves: 20

ingredients

• 2 3⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon coarse salt
• 1 cup unsalted butter, room temperature
• 1 1⁄2 cups sugar, plus 2 T
• 2 large eggs
• 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.