Snickerdoodles

Method

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1. Whisk the flour, cream of tartar, bicarbonate and salt together.

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2. Beat the butter and sugar for 3 minutes until pale and fluffy, scraping the bowl twice.

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3. Beat in the eggs one at a time, then the vanilla.

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4. Add the dry ingredients and mix on low just until no flour is visible.

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5. Chill the dough for 30 minutes — long enough to firm it, not so long that it hardens.

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6. Heat the oven to 190°C / 375°F and line two baking sheets.

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7. Mix the coating sugar and cinnamon in a shallow bowl.

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8. Roll the dough into 40 g balls, then roll each generously in the cinnamon sugar until thickly coated.

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9. Space them 6 cm apart and bake 9 to 11 minutes until puffed, cracked across the top and still soft in the centre. They will look underdone.

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10. Cool on the tray for 5 minutes — they finish setting there — then transfer to a rack.

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Chef’s Tips

• Take them out when the centres still look slightly wet. They firm up as they cool and this is what keeps them chewy.
• Cream of tartar has no real substitute here. Baking powder gives you a different cookie.
• Coat them heavily. The cinnamon sugar is half the point.

Pairing Suggestions

• A glass of cold milk
• Coffee or chai
• Vanilla ice cream, as a sandwich

Storage & Reheating

Keeps 5 days in an airtight tin. Dough balls freeze 3 months; bake from frozen adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.