Snickerdoodles from Scratch

I am catching up on my blogs so there may be several posts at one time sometimes.  I have a babysitter today so this is what I am doing.  Since L is allergic to corn (and corn is in everything store bought) and I have been trying to eat healthier, I have been cooking everything.  I don't want to deprive us of sweets now and then or for special occasions so I make sweets from scratch too.  So far I have lost over 30 pounds doing this cooking thing and I still eat the sweets I make.  I don't make dessert everyday or even once a week but if I am craving something sweet and fruit doesn't cut it, I make something.  Usually, I already have ingredients on hand to make a batch of cookies or muffins.

Here is a from scratch recipe for snickerdoodles.  Why snickerdoodles?  It is the only cookie J will eat.  Picky husband.

Ingredients:
1 cup butter or grapeseed oil
1½ cups sugar
2 large eggs
2 ¾ cups flour
2 tsp. corn free baking powder
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
3 tsp. cinnamon

Directions:
Preheat oven to 350°F. Mix butter, 1½ cups sugar and eggs thoroughly in large bowl. Combine flour, baking powder, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture.  Chill dough.  The original recipe said to chill the cookie sheet instead of greasing it but I didn't do that.  I just greased the pan with a bit of grapeseed oil.  While your dough is chilling, mix the 3 Tbsp. sugar and 3 tsp. cinnamon in a small bowl.  Roll the dough in your hands to make 1 inch balls.  Coat by gently rolling the balls of dough in the sugar mixture.  Place on cookie sheet and bake approximately 10 minutes.  (I never cook them the full amount because I like the cookies soft)  Remove cookies from the pan immediately.