I was never a Snickerdoodle fan growing up. It wasn't that I didn't like them, but I always chose something with chocolate in it over them.
These days, I crave these cookies. I love them. They're so soft and delicious and the flavor of the cinnamon and sugar rolled onto the dough is so homey. I made these recently for my good friend and former coworker, Shannon, who is changing jobs. These were her "going away" present, as these are one of her favorite cookies as well.
As for little kids not being enamored with Snickerdoodles, my super picky daughter doesn't seem to mind them at all.....
2 3/4 c. all purpose flour
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted butter, room temperature
1 1/2 c. plus 2 T. sugar
2 large eggs
2 t. ground cinnamon
Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.
Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray).
Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.
adapted from Martha Stewart's Cookies