Snickerdoodles

One of my favorite cookies (and I have A LOT of favorites!) are the Snickerdoodle cookies. Something about their fluffy, crisp, cinnamon sugar nature just takes me back to childhood instantly. They seem to melt in your mouth with nostalgia. And serve them with a nice cold glass of milk? Heaven!!!!!

Well, although I have made Snickerdoodles a jillion times, I can make mistakes. And boy, did I make a HUGE mistake once... and I would love to share it with you, so you can learn from my mistakes!
The snickerdoodle recipe calls for baking powder, and my pantry only had baking soda. Now, I KNOW baking is about chemistry, but I thought they were both rising agents so they should be interchangeable to some degree, right? WRONG!!! Although my internet research said I could use 1.5 baking soda : 1 baking powder Let me just tell you.... YOU CAN'T. The cookies came out beautifully and looked delicious. But after two bites, you tasted this bitter nasty after taste that didn't agree with your stomach afterwards.
LESSON: Follow the recipe. And use baking soda for baking soda, and baking powder for baking powder. DO NOT SUBSTITUTE!

Now, another reason I love these cookies (when baked correctly! hehe) is that they use ingredients you normally just have in the kitchen. No special or exotic ingredients needed. So they are easy to just whip up and enjoy!

Ingredients
2 3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C (2 sticks) unsalted butter, room temperature (don't microwave!)
1 1/2 c plus 2 tbs sugar
2 large eggs
2 tsp ground cinnamon



Directions
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt into a bowl; set aside.
Put butter and 1 1/2 C sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes.

Mix in eggs.
Reduce speed to low; gradually mix in flour mixture.



Stir together cinnamon and remaining 2 tbs sugar in a small bowl. Shape dough into about twenty 1 3/4" balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper, or use a Silpat. Place fork lying on top of cookies to give them a line look (which looks pretty when they are done).



Bake cookies, rotating sheets halfway through if necessary, until edges are golden, 12 to 15 minutes.

Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.



Makes about 20 cookies.