Snickerdoodle Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. Ensure the unsalted butter is at 20–22°C so it is pliable but not greasy. In a large bowl, beat the butter, 200 g granulated sugar, and 30 g light brown sugar together for 2–3 minutes until very light, pale, and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition until fully incorporated and the mixture looks creamy and slightly thickened. Mix in the vanilla paste.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, fine salt, and 4 g ground cinnamon until evenly combined.
5. Add the dry ingredients to the butter mixture and mix on low speed or by hand just until a soft, slightly sticky dough forms and no dry flour remains. Do not overmix to keep the cookies tender and chewy.
6. Cover the bowl and chill the dough in the refrigerator for 15–20 minutes until slightly firmer and easy to scoop, which helps control spreading and maintain a soft, thick texture.
7. While the dough chills, stir together the 60 g granulated sugar for coating and 8 g ground cinnamon for coating in a small bowl until well combined.
8. Scoop about 25 g portions of dough (about 1 heaping tablespoon), roll each into a smooth ball between your palms, then roll the balls generously in the cinnamon-sugar coating. Arrange on the prepared baking sheets, leaving about 5 cm between cookies to allow for spreading.
9. Bake one sheet at a time for 9–11 minutes, until the edges look set, the tops are puffed and slightly crackled, and the cookies are pale with just a hint of light golden color at the edges and no glossy raw dough in the centers.
10. Let the cookies cool on the baking sheet for 5 minutes; they will deflate slightly and the centers will become soft and chewy. Transfer to a wire rack to cool completely before serving. Do not eat the cookie dough raw.