Snickerdoodles

Name: Snickerdoodles
Yield: Makes about 1 1/2 dozen
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon coarse salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/2 cups plus 2 tablespoons sugar; 2 large eggs; 2 teaspoons ground cinnamon

January 24, 2012

The origin of the name of these homey, drop-style cookies is unclear, but recipes for them appear in early-twentieth-century American cookbooks and newspapers. After rolling balls of dough in cinnamon sugar, give them ample room on baking sheets; they spread quite a bit.

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