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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.
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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.
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3
Add flour, baking soda, cream of tartar, salt and cinnamon and mix on low until a dough forms.
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4
Make the cinnamon sugar: Place granulated sugar and cinnamon into a small shallow bowl and mix until well incorporated.
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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.
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6
Once chilled, preheat oven to 350u00b0F 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.
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7
Once cool, Snickerdoodles will keep in an airtight container, at room temperature for 5 days.
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8
Note: If you have any cinnamon sugar leftover, you can sprinkle some more over the cookies once they've cooled for 10 minutes.
