Martha Stewart’s Snickerdoodles

What You’ll Need

A hot oven (350 F)

2 ¼ C all-purpose flour

2 tsp baking soda

½ tsp coarse salt

1 C (2 sticks ie 16 TBSP) butter (room temperature, salted)

1 ½ C + 2 TBSP white sugar (separated)

2 large eggs

2 tsp ground cinnamon

Parchment paper

** full disclosure: Martha calls for unsalted butter, but I absolutely prefer salted butter. Martha’s instructions are also excessively fussy for my taste, so I simplify here.

What To Do

  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder, salt in a bowl. Set aside.
  3. With an electric mixer, combine room temperature butter and white sugar (2 C) for 3 minutes until white and fluffy.
  • Using your stand mixer, if you have one, is very nice for this recipe because who wants an arm cramp?
  1. Mix in eggs and fully combine.
  2. On low speed, gradually mix in flour mixture.
  3. In a small bowl or a flat plate, stir together cinnamon and remaining white sugar for the coating.
  • I usually double or triple this part of the recipe – who doesn’t like a lot of sugar coating?! Or, I’ve been known to just dump McCormick’s Cinnamon Sugar right on a plate. It’s all about the easy, people.
  1. Shape small balls, roll them in the cinnamon sugar, and space them 3×4 on a baking sheets that you have lined with parchment paper.
  • Martha calls for 1 ¾ inch balls spaced 3 inches apart – ok, Martha, relax.
  • Parchment paper is no joke. Your cookies don’t stick AND you won’t have to wash your cookie sheets afterwards. At least I don’t. Parchment paper for the win!
  1. Bake cookies for 12 – 15 minutes. Look for golden brown edges!
  • Martha would like you to rotate your cookie sheets 180° halfway through. I say “Martha, were you this high maintenance in prison?”
  • This should make about 20 cookies. I usually get 15 because the cookies have a hard time leaving the batter stage.

— Hadley