I did it. I have perfected the snickerdoodle.  I must thank Carli for the inspiration and supervision on my first attempt, and Martha for the recipe (with a few instruction adjustments from moi).

You may notice a few things in these pictures…perhaps you’ll see the Bachelorette playing on my computer, or maybe even a glass of wine.  I may or may not have sugar and cinnamon on my fingers right now.  I might even, perhaps, have raw cookie dough in my belly.  I cannot confirm or deny the existence of these items.

An interesting fact about this batch of cookies: I only had half the flour that the recipe called for, so I substituted the other half with bread flour.  This might actually be a great discovery, as they turned out even puffier and fluffier than usual.

Ingredients
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, and salt in a bowl.

3. Combine butter and 1 1/2 cups sugar in bowl of an electric mixer, fitted with paddle attachment.  Mix on medium speed until pale and fluffy, about 3 minutes.  Mix in eggs.  Reduce speed and slowly add flour mixture.

4. Combine cinnamon and remaining sugar in a bowl (go ahead and use 3 teaspoons cinnamon and 3 tablespoons sugar…you’ll probably need it).

5. Form dough into balls (the bigger the yummier, but 1 3/4 inches are recommended), and roll in the cinnamon/sugar mixture.  Place onto your cookie sheets, but do not flatten.

6. Bake cookies 10-12 minutes, depending on your oven. You may also want to rotate the pans half way (again, depending on your oven), but I tend to leave them alone.

A helpful hint: take these sneaks out of the oven a little bit before you think you should.  They don’t get brown at all until they are black — I promise.  They are SO delicious with soft centers that you’d rather take them out early.  Let them sit on the pan only for a minute or so (as cookies always continue to bake on their hot pans) and then move carefully to cooling rack to firm up the rest of the way.