Snickerdoodles

Yesterday was a cinnamon-y day. From the Moroccan chicken to these yummy cookies, I'm all cinnamon-ed out! (not really...) These cookies are really good right out of the oven. What I was really pleased about is that they stay good even through the next day.

Ingredients:

1 1/2 cups Flour
1/4 tsp Salt
1 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/2 cup Unsalted Butter, room temp.
3/4 cup Sugar
1 Egg
1/2 tsp Vanilla Extract

Coating:
3 tbsp Sugar
1 1/2 tsp Ground Cinnamon

Sift the flour, salt, baking powder, and cinnamon together. Set aside.
Beat the butter and sugar until you achieve a smooth, fluffy texture. Add the egg and beat, scraping down the sides of the bowl if necessary. Add the vanilla and mix until incorporated. Next, add the flour mixture and beat until everything is smooth and consistent. At this point, your dough will be kind of sticky. Cover and refrigerate until you get a nice playdough/clay consistency. (About an hour or so)

Preheat oven to 400. Mix the sugar and cinnamon together. Roll portions of dough in your hands into twelve 1-2" balls. Roll each ball in the coating. Place on a baking sheet/parchment paper/Silpat... etc. Next, flatten each ball to about a 1/2 inch thickness using the bottom of a cup or glass. Using your fingers, sprinkle a pinch of the coating on top of each flattened ball of dough.

Bake for 8-10 minutes or until the edges start to brown.

Enjoy!

I love the way the sugar sparkles in the light, so pretty!