Snickerdoodles

2 ¾ cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups sugar

2 large eggs

2 tablespoons sugar

2 teaspoons ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. In a separate bowl, mix butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Gradually stir in flour mixture with a spoon.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 30 (1 inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies until edges are golden, 12 to 15 minutes (check @ 12 minutes). It's best to take cookies out just before they look done, and they'll be perfect. Makes about 30 cookies.

Recipe and picture from Mrs Harding Cooks blog.

Variation- This summer at our church's Women's retreat we were served the most awesome cookies. They were Snickerdoodles with chocolate chips and pecans. Try using the recipe above but add 1/2 cup of mini semisweet chocolate chips and 1/4 cup of chopped pecans to the batter.