Snickerdoodles

Directions

1. 1
   No need to preheat the oven yet, the dough needs to chill! Line 2 baking trays with grease proof paper, a silicone mat or Silpat, and set aside.
2. 2
   Place butter and sugars into a large bowl or the bowl of a stand mixer, and beat until light and fluffy, 2-3 minutes on medium-high speed. Add eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated and smooth.
3. 3
   Add flour, baking soda, cream of tartar, salt and cinnamon and mix on low until a dough forms.
4. 4
   Make the cinnamon sugar: Place granulated sugar and cinnamon into a small shallow bowl and mix until well incorporated.
5. 5
   Using a 1 1/2-tablespoon cookie scoop, shape dough into balls and then roll in cinnamon sugar. Place on baking tray, leave 2 inches between each dough ball. Repeat until you've used all of the dough. Loosely cover the trays with cling film and place in the fridge for 1 hour.
6. 6
   Once chilled, preheat oven to 350°F and place cookies in the oven for 9-11 minutes until puffy, an even orange-brown color, and cookies are ever so slightly firm to the touch. Leave to cool on the trays for 10-15 minutes and then transfer to a wire rack to cool completely.
7. 7
   Once cool, Snickerdoodles will keep in an airtight container, at room temperature for 5 days.
8. 8
   Note: If you have any cinnamon sugar leftover, you can sprinkle some more over the cookies once they've cooled for 10 minutes.