Snickerdoodles

Dough

• 1 cup Butter, softened
• 1 1/2 cups Granulated sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 2 3/4 cups All-purpose flour
• 2 tsp Cream of tartar
• 1 tsp Baking soda
• 1/2 tsp Salt

Coating

• 3 tbsp Granulated sugar
• 1 tbsp Ground cinnamon

Dough

1. Cream the butter and sugar until pale and fluffy, about 3 minutes.
2. Beat in the eggs one at a time, then the vanilla.
3. Whisk the flour, cream of tartar, baking soda, and salt together, then mix in just until no dry flour remains.

Chill

1. Chill the dough 30 minutes so it's firm enough to roll cleanly.

Bake

1. 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.)
2. Bake at 190°C (375°F) until puffed and cracked and the edges are just set. The centres should still look soft. (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.)
3. Cool on the pan 5 minutes, then move to a rack.