Snickerdoodles

For this Recipe Swap, we mimicked the Secret Recipe Club, in which someone trades an entire blog, not just a recipe, and you get freedom to go through and pick a recipe that you want to make.  I love the concept of the Secret Recipe Club, and someday I'll meet the requirements to make it into the swap to trade my blog with other bloggers. 

I received Eva Bakes for the swap.  Eva says on her blog, "My goal isn't to become a professional chef/baker or photographer.  My only hope is that you enjoy some of my cherished recipes and find some inspiration in your kitchen."  I chose three of her cherished recipes that I wanted to try: the Snickerdoodles from this post, the Cookie Dough Brownies that I posted the other day, and the fudge.  I couldn't choose, so I decided to make all of them, which is a great feat for someone who hasn't baked very much. 

I used to love cinnamon sugar toast when I was a kid, and so naturally I loved Snickerdoodles.  There is just something very comforting about the cinnamon and sugar combination.  When I arrived at Eva's blog, it was the most recent post that she had made, and they started calling to me.  Even after finding the other two recipes, I knew this is what I would post for the swap day.

Snickerdoodles
from Eva Bakes originally from Martha Stewart's Cookies
Ingredients

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

2 tbsp sugar
2 tsp ground cinnamon

Directions

1) Preheat oven to 350F. 

2) Sift together flour, baking powder and salt into a bowl. 

3) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. 

4) Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

5) Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 1 3/4-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

6) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

We loved these cookies.  Mine turned out the size of doughnut holes, but that is because I was trying to spread the dough further.  They were perfect though, the right amount of cinnamon sugar to cookie.  They brought back memories of my childhood and eating snickerdoodles.  My husband kept sneaking the cookies from the ziploc bag after I packaged them up for him to take to work.  I'll definitely be making these again soon, and hanging around Eva's blog to find more things to make in the future.