Snickerdoodles (adapted from Gale Gand's recipe)
For the topping: 3 TB sugar & 1/2 tsp. cinnamon or your own cinnamon sugar, to taste
3 1/2 cups flour
1 TB. baking powder
2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsalted butter, softened
2 cups white sugar
1 TB. light corn syrup
2 1/2 tsp. vanilla extract
To make cookie dough, stir together the dry ingredients. In a mixing bowl with the paddle attachment, cream the butter. Add the sugar and continue to mix, adding the eggs one at a time and blending well. Add corn syrup and vanilla. Gently mix in the dry ingredients and mix until well blended. Chill the dough for 1 hour.
Preheat oven to 375 degrees. Roll balls of dough into the size of a walnut and then roll them in cinnamon sugar a few times until well coated. Place on a cookie sheet covered with parchment paper and bake for 8-9 minutes, rotating tray halfway through baking.
You can also form the balls, roll them in cinnamon sugar and place on a rimmed baking sheet and freeze until hard. Then place all the balls in a ziplock bag and keep in the freezer, baking them normally, just out of the freezer as you need them.