Snickerdoodles

Here's a cookie I'm just getting around to, amazingly, since it's a classic. I haven't been in a hurry to make it because I've always thought cinnamon and sugar were more breakfast flavors so I haven't jumped on the bandwagon to make these cookies. 

My bad. 

They're great.  They are like a shortbread cookie that's rolled in cinnamon sugar before you bake it.  You can keep them soft or bake them longer and make them crunchy.  Either way, they are totally delicious and they make a great "hot weather" cookie because there isn't anything melt-y in them. 
Snickerdoodles

Recipe from King Arthur Flour

Ingredients

• 1/2 cup butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/3 cup bread flour
• 2 Tbsp granulated sugar + 1 tsp cinnamon (for coating)

Cooking Directions

1. Preheat oven to 375º
2. Line cookie sheets with parchment paper, silicone cookie mat or grease with non-stick spray. Set aside. 
3. In the bowl of your stand mixer, mix the butter and sugar together until smooth.  Add the egg and vanilla extract and mix until smooth. 
4. Add the baking powder and salt and with the mixer on low, add the flour and mix until well incorporated. 
5. In a zip lock bag add the sugar and cinnamon. 
6. Use a 1 inch cookie scoop to make a ball and then drop in the bag and shake it slightly until fully covered by cinnamon sugar.  Place on the prepared cookie sheet and place balls about 1 1/2 inches apart.  Before baking, take the bottom of a drinking glass and smooth the dough ball down to about 3/8 inch thick. 
7. Bake for 8 minutes for softer cookies or 10 minutes for crunchier cookies. 
8. Let cool slightly before moving to a cooling rack.