Snicker Doodles with Butter

Method

1. 1. Preheat your oven to 180°C and line baking sheets with parchment paper.
   2. In a large mixing bowl, cream together the softened butter and 200g granulated sugar until light and fluffy.
   3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
   5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
   6. In a small bowl, combine 50g granulated sugar and ground cinnamon for rolling.
   7. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until coated, squeeze gently to form a cookie.
   8. Place the coated cookies on the prepared baking sheets, leaving space between each cookie.
   9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should be slightly soft.
   10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
   11. Enjoy your delicious homemade Snickerdoodle cookies.

   Pro Tips

   • Ensure butter is softened for optimal cookie texture.
   • Use a cookie scoop for uniform-sized cookies.
   • Roll dough balls gently for an even coating of cinnamon-sugar.
   • Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.

   These cookies are known for their slightly crispy exterior and soft, chewy interior with a delightful cinnamon-sugar coating.
   Perfect for sharing or indulging in a sweet treat.

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