I love the flavor of snickerdoodles. The airy sugar cookie is dusted in cinnamon and sugar. Someone told me once that they taste like Cinnamon Toast Crunch. Now, whenever I taste them all I can think of is the cereal.

Adapted from Martha Stewart Cookies

Makes about 1 1/2 dozen

  • 2 3/4 cups ap flour
  •  2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup (2 stick) unsalted butter, room temperature
  • 1 1/2 cups plus 2 T sugar
  • 2 large eggs or egg substitute
  • 2 tsp ground cinnamon (preferably Vietnamese)

Preheat 350. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in a bowl of an electric mixer fittered with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed ot low; gradually mix in flour mixture.

Stir together Vietnamese cinnamon and remaining 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in Vietnamese cinnamon sugar. Space 3 inches apart on baking sheets lined with silpat or parchment.

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.

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