Snickerdoodles

Back in the kitchen at last!  Hurrah!!!  This is a recipe from the "Way Back Machine."  We made these a lot when I was young.  They were probably a poor man's cookie.  Nevertheless, they have a great name and taste good.  My kids have just found a new favorite.  They baked up in wonderful perfect circles and look like bakery cookies but taste better.  I doubled the batch but you could easily cut the ingredients in half if you prefer.   I love large batches because there is plenty to freeze for later.

Snickerdoodles

1 1/2 cup granulated sugar
1 1/3 cup brown sugar, packed
1 cup butter, softened
2 tsp. vanilla extract
2 large eggs
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
a scant 1/2 tsp. salt

1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees.
Combine 1 1/2 cup sugar and 1 1/3 cup brown sugar and butter in medium bowl.
Beat with mixer at medium speed until light and fluffy.
Beat in vanilla and eggs.
Place 3 cups flour in separate bowl after carefully measuring and leveling cups with straight edge.
Add the baking power, 1 tsp. cinnamon and salt to the flour and blend well.
Add flour mixture to the butter mixture; beat until just combined.
Shape dough into 60 1 1/4 inch balls.
Roll balls in sugar mixture. . .You'll mix the 1/2 cup sugar and 1 1/2 tsp. cinnamon in shallow bowl and roll the balls in the sugar mix just before you place them on a greased baking sheet.  (I use my Pampered Chef pizza stone for all my cookies and since it has developed a nice finish I don't need to grease the stone.) 
Bake for 8 minutes or until cookie is golden brown.  Try not to underbake.