Snickerdoodle Cookies

I wanted to make a classic but good cookie today.  I have made these many times before and I just use a sugar cookie recipe and then roll them in a cinnamon-sugar mix.  So today I wanted to try something new.  I found this recipe on Joy of Baking, the same site that I get my sugar cookie recipe from.  They are very light and fluffy, meaning you can eat a bunch of them and not get a stomach ache; AKA DANGEROUS!  Everyone at my worked loved them!  The bag of 20 was gone in a day, and I don't work with that many people.  Anyway, if you need a quick and easy cookie recipe, this is the one!

Snickerdoodle Cookie Recipe - Adapted from Joy of Baking
Yield: 4-5 Dozen
Ingredients:
2 3/4 Cup Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/2 Teaspoon Cinnamon - I like to put cinnamon in the cookie too, but this is optional!
1 Cup Unsalted Butter, room temperature
1 1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla

Cinnamon-Sugar Coating:
1/3 Cup Sugar
2 Teaspoons Cinnamon

Directions:

1. In a medium size bowl, whisk together the flour, salt, baking powder, and cinnamon. Set aside.
2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes.  Add one egg at a time, mixing well before each addition.  Add the vanilla.
3. Add the flour mixture and mix until it is all combined.  If the dough is too soft, refrigerate for 1-2 hours.  I only did 30 minutes because I am impatient.
4. Preheat oven to 400.  Prepare baking sheets.
5. Scoop tablespoon or smaller size balls, then roll in the cinnamon sugar coating.
6. Bake for 8-10 minutes until lightly golden brown.  Let the cookies cool before removing from the cookie sheet.  You can store these in an airtight container for up to 2 weeks.  (that seems like long to me...)
7. ENJOY!

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