Snickerdoodles (Soft and chewy)

INGREDIENTS
1 cup butter softened
1¼ cup white sugar
1 egg
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
¼ tsp salt
¼ cup sugar
1½ tsp cinnamon

Instructions:
In your  mixer cream together butter and sugar until light and fluffy.
Add in egg and vanilla and mix until combined.
In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
Slowly add flour mixture to butter mixture, mixing well between each addition.
Mix cinnamon and sugar together and place on a plate.
Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees F for 12-15 minutes or until the center is just set.
Let cool 2 minutes then cool on a wire rack.

Pumpkin Snickerdoodle Cookies

Adapted from a recipe I found on pinterest

Ingredients:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Sugar Mixture:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Snickerdoodle Cookies (Mike's Favorite Cookie)

Recipe By: Wendy Connors

Ingredients
2 1/4 Cups Flour
To top cookies:
2 T Baking Powder
1/4 Cup Sugar
1 Cup Butter
1 T Cinnamon
1 1/2 Cup Sugar
2 Eggs

Directions
Cream Sugar and Butter, add eggs. Mix in Flour, and Baking Powder. Roll dough into balls, dip one side in topping mixture.
Bake at 400 degrees for 8-10 minutes