Snickerdoodles

Steps

• Dough: Cream the butter and sugar until pale and fluffy, about 3 minutes.
• Dough: Beat in the eggs one at a time, then the vanilla.
• Dough: Whisk the flour, cream of tartar, baking soda, and salt together, then mix in just until no dry flour remains.
• Chill: Chill the dough 30 minutes so it's firm enough to roll cleanly.
  ⏱ Start 30 min timer
• Bake: Stir the coating sugar and cinnamon together. Roll the dough into walnut-sized balls, roll each thoroughly in the cinnamon sugar, and space well apart on a lined sheet.

  Tip: Coat generously — the sugar shell is what dries and cracks to give the crackled top.

• Bake: Bake at 190°C (375°F) until puffed and cracked and the edges are just set. The centres should still look soft.
  ⏱ Start 10 min timer

  Tip: They collapse slightly as they cool — that sink is what gives the dense, chewy middle. Overbaking to avoid it gives you a dry cookie.

• Bake: Cool on the pan 5 minutes, then move to a rack.
  ⏱ Start 5 min timer