Snickerdoodles

Ingredients

For the cookies

• 2 ¾ cups all-purpose flour (plain flour), 345 g
• 2 tsp cream of tartar
• 1 tsp baking soda (bicarbonate of soda)
• ½ tsp fine salt
• 1 cup unsalted butter, 226 g, softened but cool
• 1 ½ cups granulated sugar, 300 g
• 2 large eggs, at room temperature
• 1 tsp vanilla extract

For the coating

• ¼ cup granulated sugar, 50 g
• 1 tbsp ground cinnamon

Instructions

1. Whisk together the flour, cream of tartar, baking soda and salt.
2. Beat the butter and sugar with an electric mixer for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
3. Add the flour mixture and mix on low speed until just combined. Cover and chill for 30 minutes.
4. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Line two baking sheets with parchment paper.
5. Mix the coating sugar and cinnamon in a shallow bowl. Roll the dough into 1¼-inch (3 cm) balls, about 1½ tablespoons each, and roll them in the cinnamon sugar.
6. Place the balls 2 inches (5 cm) apart on the sheets. Bake one sheet at a time for 9 to 11 minutes, until the edges are set but the centers still look soft and puffy.
7. Cool on the sheet for 5 minutes, then transfer to a wire rack.