Snickerdoodle Cookies - Jan (nuttibabe4) 1 cup soft shortening 1 1/2 cups sugar 2 eggs 2 1/4 cups sifted flour 2 teaspoons cream of tartar 1 teaspoon soda 1/2 teaspoon salt 2 Tablespoons sugar 2 teaspoons cinnamon Cream shortening and 1 1/2 c. sugar thoroughly; add eggs and mix well.  Sift flour, cream of tartar, soda, and salt together and stir into sugar-egg mixture.  Chill dough.  Roll into small balls.  Roll each ball in combination of sugar and cinnamon.  Place on ungreased cookie sheet.  Bake 8 to 10 minutes at 400 degrees until lightly browned, but still soft. These cookies puff up at first, then flatten out with crinkled tops.  Makes 5 dozen 2" cookies.

Snickerdoodles - Different recipe from Deb (melisand) 3 1/2 cups flour 1 tablespoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon  + 1/2 teaspoon for the topping 1 cup butter 2 cups sugar + 3 tablespoons for topping 2 eggs 1 tablespoon light corn syrup 2 1/2 teaspoons vanilla extract In a small bowl, stir together the 3 tablespoons of sugar and 1/2 teaspoon of cinnamon.  Set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.