wilson  burbled across the ether:

Traditional is just cinnamon and sugar.

I don't even know what a snickerdoodle is. I've been waiting patiently for
someone to describe it, but I guess I'm the only one who has never heard of
it.

I believe they're basically sugar cookies sprinkled with cinnamon and
sugar.  I don't think I've ever had them with ginger.  

I was thinking last night, before falling asleep .... "How about trying
Myra's Basic Cookie recipe, and putting cinnamon and Splenda on top?"  I
might just give that a shot.

                      Exported from MasterCook *

                       Myra's Basic Cookie Recipe

Recipe By     :Myra S.
Serving Size  : 0     Preparation Time :0:00
Categories    :

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2 1/2           cups  almond flour (see NOTE)
 1 1/2           cups  Splenda
 1           teaspoon  xanthan gum (see NOTE)
 1                cup  butter -- softened
 1                     egg
 1 1/2      teaspoons  baking powder
 1           teaspoon  vanilla
    1/4      teaspoon  salt

Mix all ingredients together in a mixer until well blended.  Divide
into 4 ziplock bags or plastic covered bowls and flavor according to
your tastes.  Refrigerate for at least 4 hours before baking.

Make cookies by forming dough into 1/2-inch balls, placing the balls
on a *cookie* sheet (I use the airbake pans).  Flatten the balls with
the bottom of a glass tumbler dipped in water to about 3/8-inch thick.
Bake at 375 degrees for about 8-12 minutes, until lightly browned.
Remove from *cookie* sheets and cool.

Entire batch of dough makes about 12 dozen cookes.  Entire batch has
about 89 carbs, about .62 *carb* per *cookie*.

NOTE:  I buy almond flour from http://www.almondsonline.com/.  If you
have a blender or mill, you can grind your own - 8 ounces of blanched
almonds makes about 2 cups of almond flour.

NOTE:  Xanthan gum is a natural product that add stability to
mixtures.  Without wheat flour (and the gluten in wheat flour), these
cookies come out *very* crumbly.  The teaspoon of xanthan gum gives
the cookies a very good texture - crisp without falling apart when you
pick them up.  Xanthan gum is expensive - $9.99 for an 8-ounce bag at
Whole Foods - but a little goes a long way.

Flavoring:

Add 1/2-1 teaspoon extract (or 1/4 teaspoon Nature's Flavor) to each
portion.  I've found that lemon and orange work *really* well.  Adds
negligible amount of carbs.

For chocolate cookies, add 1 square melted unsweetened chocolate to
one portion (1/4 *recipe*), along with an additional tablespoon or so of
Splenda.  For this variation, add about .25 *carb* to each *cookie*.

For nut cookies, add some chopped walnuts, pecans or macadamia nuts
(try adding macadamia to the chocolate variation).  Add appropriate
amount of extra carbs for the added nuts.

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 1708 Calories (kcal); 188g Total Fat; (97% calories from fat);
7g Protein; 4g Carbohydrate; 684mg Cholesterol; 3193mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat;
0 Other Carbohydrates

Carol