Snickerdoodles

I was talking to a friend at work the other day about everything I'd be baking for the holidays and Snickerdoodles came up. I said I'd be making some, and he replied with....
"What's a Snickerdoodle?"
Umm...Excuse me?! Who doesn't know what a Snickerdoodle is?! I was shocked. I couldn't let it go. I was convinced he'd had them before and just didn't know what they were called. I mean, really...who doesn't know what a Snickerdoodle is?
After recovering from my shock and moving on in life, I made it to the day of baking and made these Snickerdoodles. I used the recipe from Martha Stewart's Cookies book, but did make a slight adapation with the addition of Cream of Tartar.
They turned out great, nice and soft and fluffy just like a Snickerdoodle should be. I brought some into work when they were done and somehow it was true...
He had never had a Snickerdoodle.

Snickerdoodles
makes about 1 1/2 dozen
Ingredients:
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 tsp cream of tartar
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
- – -
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder, cream of tartar 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 mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Adapted from Martha Stewart's Cookies
Photos by Keegan Orange