Snickerdoodles

Snickerdoodles recipe page 82 from Martha Stewart’s COOKIES book

2 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/2 cup sugar plus 2 Tablespoons sugar
2 Large eggs
2 teaspoons ground cinnamon

1. Preheat the oven to 350 degrees F. Sift the flour, baking powder, and salt into a bowl. Put butter and  1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually add in flour mixture.
2.  Stir together the cinnamon and the remaining 2 Tablespoons sugar into a small bowl. Shape dough into twenty 1 3/4 inch balls; rol in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 to 14 minute.
Let cool on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Makes about 1 1/2 dozen cookies if large balls or about 3 dozen if using a tablespoon to make the balls.