Martha Stewart's Snickerdoodles

I heard on TV that the most popular cookie among adults, according to the Mrs. Field's company, is the snickerdoodle. Apparently because it's a childhood favorite. My mom wasn't much of a baker so I never really had snickerdoodles during my childhood, so I didn't really get to appreciate the simple splendor that is the snickerdoodle until later in life. Jeremy LOVES snickerdoodles and gets them a lot at coffee stands, and after stealing bites of his cookies I've come to love them too.

This recipe was adapted from a Martha Stewart recipe I found on Brianna's food blog Oishii. I didn't change much, just added vanilla and reduced the cooking time a tad - I like my snickerdoodles a tiny bit underbaked. These were wonderful, nicely sweet and a great soft, chewy texture. I'm calling these "Martha Stewart" snickerdoodles because Martha makes everything feel fancier. ;)

MARTHA STEWART'S SNICKERDOODLES

INGREDIENTS:

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

2 eggs

1/2 teaspoon vanilla extract

For coating:

2 tablespoons granulated sugar

2 teaspoons ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees. Line baking sheets with Silpat liners or parchment paper.

2. In a small bowl combine flour, baking powder and salt. Set aside. In a medium bowl beat butter and sugar together until fluffy. Add eggs, one at a time, beating between additions. Beat in vanilla. Slowly beat in flour mixture until combined. In a small bowl combine remaining sugar and cinnamon for coating. Shape dough into 1 inch balls and roll in cinnamon sugar coating. Place on cookie sheets 2 inches apart.

3. Bake until puffed and just lightly golden, about 11 minutes. Let cool on sheets for 2 minutes, then remove to wire racks to cool completely.