I have been a Martha Stewart fan before anyone really knew who Martha Stewart was. I bought her first book called Entertaining, when it was published about thirty years ago. I have loved her style ever since.
But frankly, some of her ideas and recipes are too difficult or time consuming, so I don't always use them. But her recipe for Snickerdoodles is easy and just about foolproof, so this is the one I like to use.
We love Snickerdoodles year round, but especially during the holidays.
I whipped up a few batches just before Christmas, and the last batch yesterday. There is nothing better than cookies and milk, and these are delicious!!
Martha Stewart's Snickerdoodles
Makes about 1 1/2 dozen cookies
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment ( or you can use a hand mixer).
Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low, gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 balls (1 3/4 inch), roll balls in cinnamon/sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cookies cool on wire racks.