|My youngest sister's favorite cookie-Give theses cookies ample room on the cookie sheet-they spread quite a bit.|
makes approx. 20 cookies
2 ¾ all purpose flour
2 t. baking powder
½ t. salt
1 c. (2 sticks) unsalted butter
1 ½ c. plus 2 T. sugar
2 large eggs
2 t. ground cinnamon
1. Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. Put butter and 1 ½ 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. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 Tablespoons sugar in a small bowl. Shape dough into 20 (1 ¾ oz) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 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.