SNICKERDOODLES

This was my daughter’s first full weekend at college. In other words, it was my first full weekend without my daughter at home.  I missed her like crazy.  I managed to get a care package off to her, which included a batch of Snickerdoodles, a cookie we’ve enjoyed making together.  These are easy and hold up well during shipping (so I’m told), and are also nice to tuck in a lunchbox.  The recipe is adapted from the one in Martha Stewart’s Cookies cookbook.  Comfort.  And joy.

SNICKERDOODLES
Author: 
Recipe type: Cookies
 
Ingredients
  • 2-3/4 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1-1/2 cups sugar, + ¼ cup for rolling cookies in
  • 2 eggs
  • 4 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees. Mix together flour, baking powder, and salt in a medium bowl. In a large bowl, beat together butter and 1-1/2 cups sugar until light and fluffy. Beat in eggs. Stir in flour mixture until thoroughly combined.
  2. In a small bowl, stir together remaining ¼ cup sugar and 4 teaspoons cinnamon. Roll dough into 1-1/2" balls and roll each in cinnamon sugar. Place on ungreased baking sheets approximately 2 inches apart.
  3. Bake until golden brown, approximately 12-14 minutes. Allow to cool briefly on baking sheets, then transfer to wire racks to cool completely.

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 Ready to rock and rolled

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 Mmmmmm — cinnamon-y

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What a great way to say “I care.”