Pam's Famous Snickerdoodles

I have been making this same recipe since I was 10 years old. In fact, I am making some tonight so that we can bring them to a Super Bowl party tomorrow afternoon. Enjoy!

SNICKERDOODLES
3 ¾ cups flour
½ tsp. Baking soda
½ tsp. Cream of tartar
1 cup butter
2 cups sugar
2 eggs
¼ cup milk
1 tsp. Vanilla

Topping:
3 Tbsp. Sugar
1 tsp. Cinnamon

Mix margarine, sugar and eggs. Add milk and vanilla and mix. Add dry ingredients. Mix 3 Tbsp. Sugar and 1 tsp. Cinnamon in bowl for topping. With your hands, roll dough into walnut sized balls and then roll in cinnamon/sugar mixture. Bake at 350 degrees for 8-10 minutes. Cookies should look like they are not quite done when you take them out of the oven. I like mine sort of squishy and not overbaked. After you take the cookie sheet out of the oven, leave the hot cookies on the sheet for a while longer because they continue cooking while they sit there.

If you don’t want to bake all the cookies that night, you can roll the dough into little balls, cover with cinnamon sugar, and then freeze them in a ziplock bag. When you are ready to bake them just defrost the cookie balls on the cookie sheet for an hour or two and then bake as you normally would. I think you can also freeze the cookies after they have been baked but ours never last that long.

Enjoy!