I don't think I actually had a Snickerdoodle until I was a teenager. I pretty much was a chocolate chip cookie girl. If there was a choice, chocolate, in any form, won :) But now, now I would have a hard time choosing. There is something about the buttery moist texture and the wonderful cinnamon and sugar flavor of these cookies. It's a bit unclear how the name for these cookies came about, but recipes for them started showing up in American cookbooks and newspapers in the early twentieth century. I have had Snickerdoodles that are much thinner then the ones I have made, I don't know exactly why mine don't flatten more, but the taste, the taste is still the same, so I am happy with the outcome. If you have never had a Snickerdoodle, I highly recommend trying this recipe out. You just may never go back to chocolate chip cookies.... hehehe..yea, right!!
From Martha Stewart's Cookies cookbook
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups, plus 2 Tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Sift together flour, baking powder, and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, add butter and 1 1/2 cups sugar. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. (if you do not have a stand mixer you can do this all by hand, it will just take longer)
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls; roll in cinnamon sugar. Space 3-inches apart on baking sheets.
Bake cookies, rotating sheets halfway through, until edges are golden, 10-15 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. Enjoy!