This was my daughter’s first full weekend at college. In other words, it was my first full weekend without my daughter at home. I missed her like crazy. I managed to get a care package off to her, which included a batch of Snickerdoodles, a cookie we’ve enjoyed making together. These are easy and hold up well during shipping (so I’m told), and are also nice to tuck in a lunchbox. The recipe is adapted from the one in Martha Stewart’s Cookies cookbook. Comfort. And joy.
- 2-3/4 cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1-1/2 cups sugar, + ¼ cup for rolling cookies in
- 2 eggs
- 4 teaspoons cinnamon
- Preheat oven to 350 degrees. Mix together flour, baking powder, and salt in a medium bowl. In a large bowl, beat together butter and 1-1/2 cups sugar until light and fluffy. Beat in eggs. Stir in flour mixture until thoroughly combined.
- In a small bowl, stir together remaining ¼ cup sugar and 4 teaspoons cinnamon. Roll dough into 1-1/2" balls and roll each in cinnamon sugar. Place on ungreased baking sheets approximately 2 inches apart.
- Bake until golden brown, approximately 12-14 minutes. Allow to cool briefly on baking sheets, then transfer to wire racks to cool completely.
Ready to rock and rolled
Mmmmmm — cinnamon-y
What a great way to say “I care.”