Makes: 28–30 cookies Preparation time: 30 minutes Cooking time: 25 minutes 

• 9 oz / 250 g (2 1/4 sticks) unsalted butter, at room temperature 
• 1 cup (7 oz / 200 g) granulated sugar 
• 2 eggs (3 1/2 fl oz/100 ml), at room temperature 
• 1 teaspoon vanilla extract (see page 388) 
• 2 1/4 cups (9 3/4 oz / 275 g) all-purpose (plain) flour, sifted 
• 1 1/4 teaspoons cream of tartar 
• 1/2 teaspoon baking soda (bicarbonate of soda) 
• 1/2 teaspoon salt 

For the cinnamon sugar 

• 1/3 cup (2 1/4 oz / 60 g) granulated or demerara sugar 
• 1 tablespoon ground Food of Gods Kandy Heirloom Cinnamon 

1. Preheat the oven to 400°F/200°C/Gas Mark 6 and line 2 baking sheets with parchment paper. 
2. In a large bowl, use a hand mixer to cream the soft butter and granulated sugar together for 2 minutes, or until light and fluffy. Add the eggs, one at a time, and beat well until incorporated. Add the vanilla extract and mix until just combined. 
3. In another bowl, combine the flour, cream of tartar, baking soda (bicarbonate of soda), and salt. Gradually add the dry ingredients to the creamed eggs, and fold them in gently until a soft dough forms. It might feel sticky and greasy, but that is okay. 
4. To make the cinnamon sugar, combine the sugar and cinnamon in a small bowl. 
5. Divide the dough into portions of about 1 oz / 30 g each, then roll into balls. Place each ball in the cinnamon sugar and roll well so a lush coating of the spiced sugar sticks to the dough. In general, the ground cinnamon is finer than the sugar and will tend to settle below the sugar in the bowl, so occasionally mix the cinnamon sugar together again and use your fingers to give the dough balls a good pat of cinnamon and sugar, if necessary. 
6. Arrange the cookie balls at least 4 inches (10 cm) apart on the prepared baking sheets. The dough will spread out on baking, becoming almost 3 1/4 inches (8 cm) wide. 
7. Bake in batches, in the centre of the oven for 8–10 minutes. The cookies are ready when the edges are set and the tops have small cracks. 
8. Let them cool on the baking sheets for a few minutes, then move to a wire rack to cool completely. Store the snickerdoodles in an airtight container. They stay fresh for 2–3 days.