Makes: 3 to 4 dozen
Time: About 30 minutes, plus time to chill
You can spot a Snickerdoodle on the crowded bake sale table by its crackly cinnamon-sugar surface and its ardent fans. Most recipes call for cream of tartar and baking soda, but it’s simpler to just use baking powder, which gives a tangy flavor and leavens in one ingredient.
1. Cream the butter and 1½ cups of the sugar together in a large bowl; add the eggs one at a time and beat until just combined.
2. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and beat until just incorporated. Cover and chill in the refrigerator for at least 1 hour or overnight.
3. When you’re ready to bake the cookies, heat the oven to 350°F.
4. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll tablespoon-size mounds of dough into balls, then coat them in the cinnamon sugar and put on ungreased baking sheets about 2 inches apart. Bake for about 10 minutes, until set in the center. Cool for about 2 minutes on the sheets before transferring the cookies to wire racks to finish cooling. These will keep in an airtight container for a day or two.
CARDAMOMDOODLES A Scandinavian touch: Substitute 2 teaspoons cardamom for the cinnamon.
HORCHATA COOKIES Like the Spanish drink, these cookies are made with rice so they’re naturally gluten free: Substitute 2 cups white rice flour and ⅔ cup cornstarch for the all-purpose flour. Add 1 teaspoon vanilla extract along with the eggs and fold 1 cup finely chopped almonds into the dough before chilling.