Snickerdoodle Cookies

• FOR THE DOUGH:
• 1 cup Butter, Softened
• 2 cups Sugar
• 2 Eggs
• 1/4 cups Milk
• 1 teaspoon Vanilla Extract
• 3-3/4 cups Flour
• 1 teaspoon Baking Powder
• 2 teaspoons Cinnamon
• FOR THE COATING:
• 3 Tablespoons Sugar
• 1-1/2 Tablespoon Cinnamon

1. Preheat oven to 375 F. In a large mixing bowl beat butter at medium speed with an electric mixer until creamy. Gradually add the sugar and beat well. Add eggs, milk, and vanilla extract and beat until mixture is fully combined.
2. Combine flour, baking powder and cinnamon in another bowl. Gradually add this into the butter mixture, beating at low speed until well combined.
3. Combine the coating ingredients in a separate small bowl. Roll dough mixture into 1-inch balls, and roll in the sugar mixture. Place dough balls on parchment paper lined baking sheets, spacing them about 2 inches apart and flatten slightly with your hands.
4. Bake for 11 to 13 minutes or until lightly browned. Bake for 15 minutes for a crisper cookie. Cool on a wire rack for about 30 minutes.

butter, sugar, eggs, ubc, vanilla, flour, baking powder, cinnamon, coating, sugar, cinnamon

Taken from tastykitchen.com/recipes/desserts/snickerdoodle-cookies/ (may not work)