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Snikeroole

These cookies with a silly name are seriously scrumptious. They’re what happens when balls of sugar cookie dough are rolled in cinnamon-sugar before baking. For extra yumminess, serve these so and chewy goodies with ice cream or mugs of hot cocoa.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and 1½ cups of the sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended.

In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon.

Scoop up 1 rounded tablespoon of dough. Scrape the dough off the spoon into your palms and roll the dough into a ball. Drop the ball into the cinnamon- sugar and roll it around to coat it completely. Place the ball on a prepared cookie sheet. Continue scooping, shaping, and rolling the dough in the sugar, spacing the balls about 3 inches apart on the cookie sheets.

Bake 1 cookie sheet at a time until the edges of the cookies are lightlybrowned but the tops are barely colored, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

2¾ cups all-purpose flour1 teaspoon baking powder¼ teaspoon salt

1 cup (2 sticks)

unsalted buer,

at room temperature1¾ cups sugar

2 large eggs

2 teaspoons

vanilla extract1 teaspoon ground cinnamon

MAKES ABOUT 36 COOKIES

30