Jessica,
I saw your request for the sugar cookie recipe. You received a Snickerdoodle recipe, but The Great American Cookie Co. has a sugar cookie AND a snickerdoodle. I am including the sugar cookie recipe here for you. It is a delicious cookie--maybe the only cookie I like that uses shortening instead of butter. I always quadruple the recipe, because I make big cookies, and they keep well, but I'm giving you the original recipe

GREAT AMERICAN SUGAR COOKIE

1/2 cup (3 14 oz.) Crisco
1 cup (7 1/4 oz. ) sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor (King Arthur stocks it)
2 cups (8 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat shortening and sugar together until smooth. Add the egg, vanilla, and cake-and-cookie flavoring. Beat until smooth. Stir together the dry ingredients and add to the sugar mixture until it forms a cohesive dough.

Shape dough into ping pong (1 1/8 oz.) sized balls. Roll in coarse and/or granulated sugar. Place about 2 inches apart. Flatten slightly. If you want a shiny-sugary cracked appearance on the cookies, brush with water (or quickly hold under running water), then roll in sugar.

Bake at 350 degrees, or until a VERY light golden brown around the edges. Cool on wire racks. Store in container with loose fitting lid.