Snickerdoodles were one first cookies I remember making on my own as a child. I have an old recipe in a little box, but it uses shortening and butter. I wanted to find an all butter snickerdoodle (and, heck, I wanted to make snickerdoodles again!) They are also one of my favorite cookies!
Cookies book is a great collection of recipes. Each one has a gorgeous photo and the recipes are divided into section such as: light & delicate, cakey & tender, rich & dense, and crumbly & sandy. Also, brownies are included. Martha's Snickerdoodles fall under soft & chewy.
Martha has a different recipe on her website (it uses shortening). Here are the ingredients from the book (I don't type up the recipes on my blog because of copyright restrictions and I can't type that much because of my wrists...but the listing of ingredients aren't copyrighted. You can then use her copyrighted "baking instructions" to make the snickerdoodles - however, bake at 350 degrees!).
2 3/4 C all purpose flour
2 t baking powder
1/2 t coarse salt
2 sticks unsalted butter, room temp
1 1/2 C sugar
2 large eggs
2 T sugar and 2 t ground cinnamon for topping
Okinawan dango instead of snickerdoodles). The outside is a bit crisp but the center is soft and chewy. It's a nice combination of all things good and great memories!