Snickerdoodles

Next to Chocolate Chip cookies, these are my family's favorite. They stay soft and freeze well. Enjoy!!!!

Ingredients

For the topping:

3 tablespoons sugar
1/2 teaspoon cinnamon

For the cookie dough:

3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cream of tarter

1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

Directions
In a small bowl, stir together the sugar and cinnamon and 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. ( lightly wet hands with water will make the dough easy to roll into balls.)

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. Flattend slightly with your hand. 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.