Gooey Butter Snickerdoodles

Ingredients:

2-3/4 cups all-purpose flour
2 tsp. baking powder
½ tsp. coarse salt
1 cup butter, room temperature
1-1/2 cups plus 2 tbsp. sugar
2 large eggs
2 tsp. ground cinnamon

Method:

1. Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1-1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 tbsp. sugar in a small bowl. Shape dough into 1-3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through until edges are golden about 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.