Snickerdoodles

This recipe is for Logan, because somehow during his stay we did not make a single sweet treat. How ungodly a sin is that? He requested a recipe for snickerdoodles, and this one from Martha Stewart is definitely a winner. They're dense and almost cakey. All around wonderful for sure.

They're just one of those childhood cookies that remind me of my Nana's house, especially warm and fresh from the oven. Comfort cookies for sure. I love to enjoy them with a cup of tea in the evening. Won't you join me?

Snickerdoodles
adapted from Martha Stewart Cookies

makes 2 dozen

2 3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/2 cups + 2 Tbs. sugar
2 large eggs
2 tsp. cinnamon

Sift together the flour, baking powder and salt. In a large bowl beat butter and 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Beat in eggs one at a time. Reduce speed to low and gradually add flour mixture until combined. Cover and refrigerate for 30 minutes to an hour.

When ready to bake, preheat oven to 350. Combine remaining 2 Tbs. sugar and cinnamon in a small bowl. Shape dough into 1 1/2 inch balls and roll in cinnamon sugar. Place on greased or lined baking sheet and bake for 12-15 minutes, until lightly golden.

Remove to wire racks to cool after 5 minutes.