Snickerdoodles

Click here for a PDF of this recipe without photos.

Recipe adapted from Ruhlman’s Twenty by Michael Ruhlman

  • ½ cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp kosher salt

For the Cinnamon Sugar

  • ½ cup granulated sugar
  • 8 tsp cinnamon

Preheat oven to 350.  Combine the butter and sugars un a large bowl until fully combined.  Add the egg and whisk until fully incorporated into the butter-sugar mixture.  In a separate bowl, combine the flour, baking powder, and salt.  Fold the flour mixture into the butter mixture in several additions until fully combined.

Scoop tablespoons of the dough onto a baking sheet about 3 inches apart.  Combine the cinnamon and sugar and sprinkle the cookies with the mixture.  Bake until the cookies are cooked through and the edges are golden – about 15 minutes.  Sprinkle with additional cinnamon sugar after you remove them from the oven.


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