Snickerdoodle Cookies

Place 115 g room-temperature unsalted butter and 150 g sugar in a bowl, then cream for 2-3 minutes.

Stop when the mixture looks paler, lighter, and slightly increased in volume.

Add 1 egg and 1 teaspoon vanilla extract, then mix briefly on medium speed.

Scrape the sides of the bowl and mix once more just until smooth so the butter mixture does not separate.

Sift in 200 g all-purpose flour, 1 teaspoon cream of tartar, and 1/2 teaspoon baking soda.

Mix only until no dry flour is visible, because overmixing can make the cookies tough.

Mix 30 g coating sugar with 2 teaspoons ground cinnamon in a wide shallow dish.

Let the dough stand briefly if it feels too soft, just until it is easy to roll into 2 cm balls.

Divide the dough into 2 cm portions, roll each into a smooth ball, and coat fully in the cinnamon sugar.

Arrange them on the baking sheet with space between each one so they can spread evenly.

Bake at 175°C for 10-12 minutes, removing the cookies when the edges are set while the centers remain soft.

Let them rest briefly on the pan so the centers continue setting before the cookies are moved.