Snow days and Snickerdoodles

February 9, 2010 § Leave a comment

The snow has really been pounding down on us here in D.C. This past weekend we got about 2 feet and now, it’s supposed to be another 8-10 inches from what I’ve heard. So, where the heck does that leave me? Baking, reading, catching up on television shows, eating and sleeping. Because I only have classes on Mondays and Wednesdays, and because this coming Monday is President’s Day, I’ll have had no classfor two weeks! (Yeah, I don’t care if I’m rubbing it in. I’m bound to pay for it later. Maybe evening make up classes?)

And of course, because nothing is better than the smell of sugar, butter, and cinnamon in the oven, and because they were the only ingredients I had on hand, I decided to make snickerdoodles. I don’t bake that often when I’m at home (I think it may be an Asian family thing…not many Chinese recipes require use of an oven), so this was a pretty big achievement for me. Especially since the cookies came out absolutely perfectly – doughy and cinnamon-y – and made the entire apartment smell like absolute heaven.

Snickerdoodles

Ingredients

2 3/4 cups flour
2 teaspoons baking powder
1 cup (two sticks) butter, salted is fine but make sure it’s at room temperature
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

1/3 cup granulated sugar
2 teaspoons ground cinnamon

Preheat the oven to 350 F.

Beat butter and sugar using an electric whisk until smooth. Beat eggs into the butter and sugar mixture one at a time, until fully incorporated. Scrape down the sides and then add vanilla and mix again. Add flour, salt, and baking powder to the mixture, a little at a time, and beat until you have a smooth dough that comes together.  Form into a ball and chill the dough in the fridge for about 20 minutes.

Meanwhile, mix the 1/3 cup sugar and cinnamon. Take the dough out of the fridge and roll into 1 inch balls. Coat the balls of dough with the cinnamon sugar mixture and place on an ungreased baking sheet. Bake for 12-15 minutes or until the edges start to get slightly browned. Cool and serve.

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