Snickerdoodles

(Recipe adapted from America’s Test Kitchen, a fantastic source for a wide variety of recipes to try.)

Ingredients

Cookies:

2 ¾ Cups AP Flour

2 tsp. Baking Powder

1 tsp. Cinnamon

½ tsp. Kosher Salt

1 Cup Unsalted Butter, softened

1 Cup Granulated Sugar

1/2 Cup Brown Sugar, packed (light or dark)

2 Large Eggs, at room temperature

1 tsp. Vanilla Extract

Cinnamon Sugar:

4 tbsp. Granulated Sugar

4 tsp. Ground Cinnamon (Korintje recommended!)

Steps:

1. Sift together the dry ingredients into a large bowl, (flour, baking powder, cinnamon, salt).

2. In the bowl of a stand mixer, cream the sugars and butter together at medium speed, beating until light and fluffy, 3-5 minutes, scraping down the sides as necessary.

3. Reducing to a low speed, mix in vanilla and eggs one at a time, mixing until just incorporated.

4. Continuing at low speed, slowly add the dry ingredients until fully combined, (stopping to scrape down the sides of the bowl is okay). Do not over-mix.

5. Cover with plastic and chill rapidly in the freezer for about 15-25 minutes, (depending on how fast your freezer chills the dough).

6. Preheat oven to 350 degrees F and adjust the rack to the middle position.

7. In a shallow dish, stir together the sugar and cinnamon for a delicious mixture.

8. Remove dough from the freezer and divide into small balls, (just about 1 ½ tbsp.), and roll in the cinnamon-sugar mixture until evenly and completely coated.

9. Place dough balls on a parchment-lined baking tray, giving each ball about 1 to 1 ½ inches of space.

10. Bake for 8-10 minutes, turning the tray once, halfway through the baking time.

11. Remove from the oven and let cool slightly before transferring to a serving plate. (Best had while still warm from the oven!)

12. Enjoy!