Snickerdoodles

225g butter
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla essence
2 ¾ cups flour
2 teaspoons baking powder
1/3 cup sugar extra
2 teaspoons ground cinnamon
Cream butter and sugar, beat in eggs one at a time. Scrape down the sides of the bowl and beat in the vanilla. Add sifted dry ingredients and beat until you have a smooth dough. If the dough is too soft, cover and refrigerate until firm. Line two baking trays with baking paper. Shape the dough into 1T balls and roll in mixed cinnamon and extra sugar. Space out on tray about 5cm apart to allow for spreading. Using the bottom of a glass, flatten each cookie. Bake at 200C for 8-10 minutes or until they are light golden brown and firm around the edges. The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.