Snickerdoodles

Preheat oven to 400 F (unless you’re going to chill the dough, in which case wait to preheat the oven until it’s out of the fridge). Line two baking sheets with parchment paper or silicone mats.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and 1 1/2 cups sugar until pale and fluffy, about two minutes. Scrape down the sides of the bowl using a rubber spatula, then add in eggs and beat until combined. Add the flour, baking powder, and salt and beat until combined. At this point, if you want the dough to be easier to scoop, you can chill it in the refrigerator.

In a small bowl, combine the remaining 1/4 cup sugar and the cinnamon. Scoop out tablespoons of the dough and roll between your palms to form them into balls. Roll the balls completely in the cinnamon sugar and then place on the baking sheets with at least an inch of space between the cookies. (I like a slightly puffy snickerdoodle, but if you want yours flatter, flatten the dough slightly using the bottom of a glass.) You will probably need to make two batches (four total baking sheets’ worth). Bake for 10 minutes, or until they are just set and not at all browned. Let them cool on the baking sheet for another few minutes until they are completely set, then try to eat just one. I dare you.

Adapted from the excellent Smitten Kitchen