It's funny how things come in cycles in the foodblogging world. Lately, I've seen so many recipe for snickerdoodles that I just have to add my own to the collection. I used to make this recipe when I worked at a retreat centre as a cook and baker, and they were always a big hit. The recipe came from the 2000 Bakefest insert that was in that year's Christmas issue of Canadian Living. Because of the size of the recipe I had to make and my time restrictions, I didn't roll these into balls and then roll the balls in the cinnamon sugar; instead, I added 1 tsp of ground cinnamon to the recipe (double for double the recipe, etc.), scooped the cookies out, flattened them with a fork or with a wet hand, and then sprinkled cinnamon sugar on top.
I first heard of snickerdoodles when I was in Baddeck, Nova Scotia, where I spent part of my honeymoon in the summer of 2002. Baddeck is a pretty small place, but it had a nice little bakery/cafe, and on offer one day were snickerdoodles. I'd never heard of them before, so I asked the gal behind the counter what they were, she told me, and I bought one. It was excellent! Funnily enough, I haven't seen too many sold in bakeries since then.
Snickerdoodles (adapted by me)
1 cup butter, softened
1 1/2 cups granulated sugar
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
For the topping: 2 tbsp granulated sugar and 1 tsp ground cinnamon
1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and then beat in the vanilla.
2. Sift together the dry ingredients and blend into the butter mixture until combined.
3. Scoop onto baking sheets - lined in parchment or silicone baking mats, preferably. Press down slightly with a fork. Sprinkle with cinnamon sugar.
4. Bake @ 350F for 12 - 15 minutes, or until done.