These classic, drop-style cookies make everyone smile -- add them to a cookie buffet.
- Yield: Makes about 20
Photography: Krause, Johansen
Source: Martha Stewart Weddings, Spring 2005
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups plus 2 tablespoons sugar
- 2 sticks (8 ounces) unsalted butter, softened
- 2 large eggs
- 2 teaspoons ground cinnamon
Preheat oven to 350 degrees, with rack in upper third. Sift together flour, baking powder, and salt into a large bowl; set aside.
Put 1 1/2 cups sugar and the butter in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon-sugar. Space 3 inches apart on parchment-lined baking sheets.
Bake until edges turn golden, 12 to 15 minutes. Let cool on sheets on wire racks.