Snickerdoodle cookies rock!
They have a cool name. (According to Baking Illustrated, the name comes from the German word for "crinkly noodle.")
They have lots of butter.
They are coated in cinnamon and sugar. Don't you want to be coated in sugar and cinnamon?! (No, not that way, but like a cinnamon-sugar toast sweetness kinda way)
These are from Baking Illustrated (page 430) and they were quite easy to make. America's Test Kitchen, of course, tested a zillion things and found the secret is the cream of tartar, baking soda, and the crazy ratio of butter to shortening.
Last weekend I went to Surfas and picked up some more 1/2 sheet pans. Thank goodness! Originally, I had two pans and love them. But when you are making 4 dozen cookies...you have to cool them off between batches, yada yada. So, I picked up more (only $6 each) and making cookies is a breeze. Don't forget to get pre-cut 1/2 sheet pan parchment paper too - the best stuff in the world!
I brought these into work today and they flew out the door!