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This is on the bottom of a cake tin I had bought recently. I've already posted it on the chat thread so I thought I'd share it with all of you...Enjoy 
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SNICKERDOODLES
Ingredients
Cookies
360 grams plain flour
1/2 teaspoon salt
2 teaspoons baking powder
227 grams unsalted butter, room temperature
300 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
66 grams granulated white sugar
2 teaspoons ground cinnamon
Method
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 190 degrees C and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 2.5 cm round balls.
Coating
In a large shallow bowl mix together the sugar and cinnamon or Ginger.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 5 cm apart. Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Makes about 48 cookies.
.SNICKERDOODLES
Ingredients
Cookies
360 grams plain flour
1/2 teaspoon salt
2 teaspoons baking powder
227 grams unsalted butter, room temperature
300 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
66 grams granulated white sugar
2 teaspoons ground cinnamon
Method
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 190 degrees C and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 2.5 cm round balls.
Coating
In a large shallow bowl mix together the sugar and cinnamon or Ginger.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 5 cm apart. Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Makes about 48 cookies.
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