Snickerdoodles

Snickerdoodles !!! Don't break your head by thinking so hard...These are wonderful cinnamon - sugar cookies. They may have an unusual name but it is best for snacking any time. It has got crispy edges and chewy centres. I love it's buttery flavor. They are so easy to whip up. Hardly takes any time. This requires only basic ingredients like flour, butter, sugar  and eggs. I am sure these will be there in everybody's pantry. I have bookmarked this recipe long back but taken a back by seeing it's simple look and the chocolate craver inside me is always partial to choclat-ey recipes. This time I wanted to try something which does not have chocolate in it but which gives you a good taste and trust me people you can't stop munching at one.  These cookies should be baked only until the edges begin to brown. This will keep the outside crisp with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. They will keep very well so they make an ideal cookie for gift giving. I had to make it in batches as I am going to contribute it for Bake sale for japan.

My fellow bloggers informed me about the "San Jose Bake Sale for Japan" . All the sale proceeds will go to the Japanese Earthquake relief. I am so happy that two of my blogger friends Vijitha and Rose informed me on time and we are gearing up for the event. I will recommend everyone to do whatever we can to promote the event. If you cannot bake, please support this by spreading the word via twitter, FB and other mediums. You can get the full details about this event by clicking here.


Recipe Source : http://www.joyofbaking.com/

Ingredients :

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Method :

In a large bowl whisk together the flour, salt, and baking powder. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 

Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.

Makes about 48 Cookies