Thursday, January 3, 2013

Making Snickerdoodles With An Easy Martha Stewart Recipe

By Patricia

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.


  1. Looks soooo good!! Thank you for the recipe

  2. This recipe is the best! This is my go to recipe for all the soccer, lacrosse and football tailgate parties. No one can eat just one!