Who doesn’t like a snickerdoodle? These cinnamon and sugar wonders have been a favorite of mine for a long time. Cinnamon crispness on the outside with a dreamy soft texture on the inside. And, let’s not forget how the waft of baking snickerdoodles make the house smell so incredible.
1 cup softened unsalted butter
Scant teaspoon sea salt
1 ½ cups plus 1 tablespoon granulated sugar
1 teaspoon vanilla (plus a little vanilla seed if you like)
2 large eggs, slightly beaten
2 ¾ cups flour
1 teaspoon baking powder
Pinch of freshly ground nutmeg
1 tablespoon ground cinnamon.
Preheat oven to 350 degrees. In a small bowl, mix together flour, nutmeg and baking powder and set aside. Also, in another small bowl, mix together the 3 tablespoons of sugar and cinnamon. Set this aside as this will be the cookie coating. With an electric mixer on medium speed, cream butter, 1 ½ cups sugar and salt together until light and fluffy (around 5 minutes). Mix in vanilla and eggs until well combined. With the mixer on low speed, add in flour mixture a little at a time until just combined.
Roll dough into tablespoon-sized balls, roll in the cinnamon and sugar mixture to evenly coat and place on a cookie sheet. Using the bottom of a glass, press the cookies to around ¼ inch in thickness. Bake for 8-10 minutes or until the edges start to brown and the center of the cookies start to look “wrinkled”, as pictured below.
Transfer cookies to a cooling rack. Once cool, store cookies in an airtight container.
Makes 2 dozen cookies.