Snickerdoodle Recipe

First off, I apologize for taking so long with this post, but school has been particularly hectic right now, with assignment after assignment, and tasks, and tests, and sleepless nights. I probably wont post often and I sincerely apologize in advance.

Between all the school work, I decided to bake! I made a scrumptious batch of snickerdoodles and they came out perfectly! I did finish the butter though... But everyone enjoyed the biscuits so much! I will definitely be making it again soon.

Today I wanted scones so, of course, I will be making them. Yay!

For now I will leave you with the recipe for my snickerdoodles:

Martha Stewart’s Snickerdoodles

makes about 1 1/2 dozen (I made more than that, almost 2 dozen)

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


Preheat oven to 350F(180C). Sift together flour, baking powder and salt into a bowl. 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) I didn't check how long it took for me but that's approximately. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Flatten the balls slightly, so that they look like axtual biscuits. Space 3 inches apart on baking sheets( I didn't have baking sheets so I just used oil, its the same thing, just baking paper is healthier. Its your cookies, do as you please!)

Bake cookies until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks.

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See? So easy! And its so tasty. A definite must-try recipe.

xoxo