Cinnamon Snickerdoodles.

It seems there is some sort of a problem with the last 2 posts, so I have deleted them both and will re-post the recipe again here.

Ingredients:
300 gm or 2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
450 gm or 2 cups brown sugar, packed
225 gm or 1 cup softened butter
2 eggs at room temperature
1 tablespoon vanilla

For the topping:
2 tablespoons sugar and 2 teaspoons cinnamon (not sugar, as I originally wrote, sorry all, and thanks Ms QuiltingProlifically for spotting it) mixed together

Optional:
500 gm or 2 1/3 cups cinnamon chips. (Note: I did not add these as I don't think we can get them in the UK. The recipe did not seem to suffer from the lack of them.)

Method:
Preheat oven to 180C or 350F and lightly grease a 9 x 13 inch pan. (Note: don't use a very shallow pan as the mixture will rise during cooking.)
In a large bowl, cream together the butter and brown sugar then beat in the eggs (one at a time) and vanilla until smooth.
Sift together the flour, baking powder, salt and cinnamon, add it slowly mixing until well blended.
Stir in the cinnamon chips if using.
Spread the batter evenly in the prepared pan and evenly sprinkle over the sugar and cinnamon topping over the batter.
Bake for 25 mins or until the surface springs back when gently pressed. The mixture will rise during cooking. Stay around to enjoy the wonderful smell!
Cool slightly. While still warm, cut into squares and remember to reserve one for me.

These are delicious served warm or cold, with or without cream!