2¾ cups all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1½ cups granulated white sugar
2 large eggs
1 teaspoon Nielsen Massey Vanilla Extract
Dash of Ground Nutmeg
1/3 cup granulated white sugar
2 teaspoons Ground Cardamom
In a large bowl whisk together the flour, salt, and baking powder. Set aside.
Beat butter and sugar in mixer until smooth (2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until smooth. Cover and refrigerate until firm enough to roll into balls (1-2 hours).
In a large shallow bowl, mix the sugar and cinnamon for the coating. Set aside.
Preheat oven to 400°F with rack in center of oven. Line 2 baking sheets with parchment paper.
Shape dough into 1″ balls.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about ½ inch thick.
Bake cookies for 8-10 minutes, until they are light golden brown around the edges. Cool on a wire rack.
Store in an airtight container for up to 2 weeks. Makes about 3 dozen cookies.
Modified from: http://www.joyofbaking.com/Snickerdoodles.html