How To Make Snickerdoodles

It's Christmas, and therefore it is Snickerdoodle time. If you google them, the first link to pop up is the Wikipedia entry. The picture in the entry is not how finished Snickerdoodles should look. They are too flat. I'm picky about how my Snickerdoodles look and taste, so I thought I would write a quick entry on how to make them.
The Recipe:
-1 Cup Butter or Margarine. One or the other, mixing them leads to improper doodles.
-1 1/2 Cup White Sugar.
-2 Eggs
-2 3/4 Cups Flour
-2 tsp Cream of Tartar
-1 tsp Baking Soda
-1/4 tsp Salt
In a separate small bowl
- 2 tbsp Sugar
- 2 tsp Cinnamon
Instructions:
 -Cream the butter + sugar + eggs in mixing bowl. This is important.
-In a separate bowl, blend the dry stuff all together. Dump and mix gradually into bowl with sugar/eggs/butter.
-Refrigerate for at least 12 hours, or freeze for 2. I don't recommend the freezing. It never really works properly.
-After dough is cold, make a roughly one inch ball, and roll around in your bowl of sugar/cinnamon. It should not be that sticky.
-Bake at 350 for 12 minutes. That's a rough guide. They burn easily. It depends on your environment, stove, etc. In Alberta I bake at 340 and set the timer for 11 minutes. If they flatten out, you've messed something up. This is roughly what they should look like when you're done.

I like to dip mine in milk, and many in my family like them frozen. Oh, and I never make less than a double recipe. Making a single batch is just silly.
Merry Christmas and Happy Holidays,
Scott