Snickerdoodles

with a delicate sweetness and the best cookie name that ever was these snickerdoodles are a true delight on cool summer evenings.

Dough
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract

Coating
1/3 cup granulated white sugar
2 teaspoons ground cinnamon

In a medium bowl, whisk together the flour, salt, and baking powder.

In a large bowl beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. The add the vanilla extract. You will have thick and airy sort of mixture.

Add the flour mixture to the thick and airy mixture in the large bowl; beat until you have a smooth dough.

Preheat oven to 400 degrees F, place the rack in the center of the oven.

Line two baking sheets with parchment paper.

Now for the coating
In a shallow bowl mix together the sugar and cinnamon.

Shape the dough into 1 inch round balls; then Roll the balls of dough in the cinnamon sugar and place on the prepared baking sheets, spacing them about 2 inches apart.

Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.

Bake the cookies for about 8 - 12 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Enjoy!