RECIPE: Baker's Best Snickerdoodles

This is just what I needed to bring a huge smile to my children's faces. got the recipe from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book" by Judy Rosenberg  during my trip in Boston.

baker's best snickerdoodles

Preheat the oven to 375F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.
Sift the flour, baking powder, and salt together into a small bowl and set aside.

Using an electric mixer on medium speed, cream the butter, 1 1/2 cups sugar, and vanilla together in a medium-size mixing bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end

Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl. Add half of the flour mixture, and mix on low speed for 10 seconds. Scrape the bowl. Add the remaining flour mixture and blend on low for 25 seconds, stopping the mixer twice to scrape the bowl.

Combine the cinnamon with the 2 tablespoons sugar in a small bowl. Stir together thoroughly, and pour into a plastic bag.

Measure out generously rounded tablespoons of the dough, and roll them into balls with your hands.

Place 2 cookies at a time in the cinnamon/sugar mix and shake the bag to coat. Then place the balls 2 inches apart on the prepared baking sheets,

bake until the centers are risen and slightly cracked and the edges are crisp, 16 to 18 minutes. Cool the cookies on the baking sheets.

YUMMY Cookies

Ingredients:
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups plus 2 tablespoons sugar (for this recipe i just use 3/4 cup sugar plus 2 tbsp)
1 cup unsalted butter at room temperature
1 teaspoon pure vanilla extract
2 large eggs

Procedure:
Preheat the oven to 375F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.

Sift the flour, baking powder, and salt together into a small bowl and set aside.

Combine the cinnamon with the 2 tablespoons sugar in a small bowl. Stir together thoroughly, and pour into a plastic bag.

Using an electric mixer on medium speed, cream the butter, 1 1/2 cups sugar, and vanilla together in a medium-size mixing bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end.

Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl. Add half of the flour mixture, and mix on low speed for 10 seconds. Scrape the bowl. Add the remaining flour mixture and blend on low for 25 seconds, stopping the mixer twice to scrape the bowl.

Measure out generously rounded tablespoons of the dough, and roll them into balls with your hands. Place 2 cookies at a time in the cinnamon/sugar mix and shake the bag to coat. Then place the balls 2 inches apart on the prepared baking sheets, and bake until the centers are risen and slightly cracked and the edges are crisp, 16 to 18 minutes. Cool the cookies on the baking sheets.

If you plan to snack on them the first day, place the cookies on a plate or simply leave them on the baking sheet. After that, layer the cookies in an airtight container, using plastic wrap, parchment, or waxed paper between the layers, and store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating. Makes 30 cookies.