It's a sugar cookie. No, it's a snickerdoodle. It's neither! It's both!
It's a sugardoodle!
I've been making these for a long time now, and I've been holding out on you. Grown-ups can be so cruel.
What these cookies are (besides one of my favorite cookies, ever) is a sugar cookie/snickerdoodle hybrid (I guess you already sussed that one out, huh?). And it's really so good, if I haven't already told you that. My memory fails.
They're really good. Sugary but not too sweet, cinnamon-y without being overbearing, just crisp enough around the edges and soft and chewy inside.
They're really good. You should make them.
(makes about 4 dozen)
1 1/3 c unsalted butter
1 1/2 c sugar
2 tsp vanilla extract
3 1/2 c flour
2 tsp baking powder
1 tsp salt
3 Tbsp sugar
1 Tbsp cinnamon
Preheat you oven to 350 degrees (f) and parchment a baking sheet(s).
Cream the butter and sugar until light and fluffy (about 5 minutes). Add the eggs one at a time, incorporating each one well before adding the next. Mix in vanilla. Sift the flour, baking powder, and salt together, then mix with the wet ingredients. In a separate, smaller bowl, mix together the 3 Tbsp of sugar and cinnamon.
Measure out 1 1/2 tablespoons of dough, roll into the cinnamon/sugar mixture, place on baking sheet and bake 10-12 minutes. Remove from the oven and allow to set on sheet for a minute before removing to a wire rack to cool.
These will stay soft and chewy and perfect for about 5 days in an airtight container of some sort. They'll keep much longer, but won't taste as good after 5 days.