2 3/4 c (385gr) all purpose fluor
1/2 tsp salt
2 tsp baking powder
1 c (227 gr) unsalted butter at room temperature
1 1/2 c (300 gr) granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/3 c (66 gr) granulated sugar
2 tsp ground cinnamon
Preheat oven to 400 degrees F (190ºC). Line two baking sheets with parchment paper.
Snickerdoodles: In a large bowl whisk together the fluor, salt and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 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 extract. Add the fluor mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Coating: In a large shallow bowl mix together the sugar and cinnamom.
Shape the dough into a 1 inch (2,54 cm) round balls.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1,5 cm) thick.
Bake cookies for about 8-19 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in an airthight container, at room temperature, for about 10-14 hours.