Snickerdoodle cookies

Ingredients:

All purpose flour or maida- 2 and 3/4 cup or 360 gms,

Baking pwd- 2tsp,
Salted butter- 1 cup 227 gms,

Granulated white sugar- 1 and 1/2 cup or 300 gms,
Egg- 2,
Vanilla- 2tsp.

Coating- 1/3 cup white granulated sugar,
Cinnamon pwd - 2 tsp.

You can use coffee flavour too with the same propotions.
I made both flavours ,and they taste great.


Method:
Pre heat oven to 400 F or 190 C.
In a large bowl whisk together the flour  and baking pwd. If you are using unsalted butter use 1/2 tsp of salt.

In a bowl of your mixer ,beat butter for few seconds then add and beat till light and fluffy( 2 to 3 minutes).

Add the eggs one at a time,beating well after each addition.

Scrape down the sides of the bowl.

Beat in the vanilla essence.

Add the flour mixture and beat until you have a smooth dough.

If the dough is soft ,gather into a ball and cover and refrigerate until firm ( 1 to 2 hrs )

Coating - In a bowl mix together the sugar and cinnamon .                                                         

When the dough is firm,make small size balls ( 1 tbsp spoon size ).

Roll the balls of dough in the cinnamon or coffee sugar and place on the prepared butter paper baking tray,spacing about 2 inch apart.

Then using the bottom of the glass, gently flatten each cookies to about 1/2 inch thickness.
Pre heat oven to 400 F or 190 C.
Bake the cookies for about 8 to 10 minutes or until they are light golden brown firm around the edges.

The center of the cookie will still be soft.
Remove from oven and place on wire rack to cool.
Can store in air tight container at room temperature for about 10 to 14 days.

Makes 4 to 5 dozens.