Snickerdoodle Cookies

Snickerdoodle Cookies
adapted from Joy of Baking

Ingredients:

2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract

Coating:

1/3 cup sugar
2 teaspoons ground cinnamon

In a large bowl, mix together flour, salt, and baking powder. Set aside. In a standing mixer, cream together butter and sugar until light in color. Add eggs, one at a time, until well incorporated. Add vanilla. Slowly add flour mixture until you have a well-combined dough. Ball up dough and cover with plastic cling wrap, then place into fridge. Let sit until firm (about an hour).

Preheat oven to 375 degrees. Prepare 2 cookie sheets with parchment paper or silicon baking sheets. Combine coating sugar and cinnamon into a small bowl. Ball up dough in desired portions and roll around coating, then place on pan. If desired, flatten balls slightly with thumb. Bake until edges are light brown and firm (at least 10 minutes). The centers will be slightly soft. Remove from pan and cool on wire rack.