Snickerdoodles

Snickerdoodles are another "American" classic that I think everyone should have in their book (although there is some debate on whether they have a German or American origin).  When I've shared them here in the UK, most brits have never heard of them, but enjoyed them enough to request another batch that same week.

To me, an ideal Snickerdoodle is a relatively flat cookie with a cracked surface, that has a slightly crunchy edge and a soft melt in your mouth buttery center, and of course coated in cinnamon and sugar.  When cooked just right, they puff up in the oven, then once out of the oven they collapse on themselves just a little in the center.  It took me a few tries to conjure up the cookie of my childhood, as most of the recipes I found either made a fluffy thick cookie, or one that was a bit too flat or thin, but I finally figured out just the right ratio of flour to butter.  These cookies are pretty easy to make, and make a great alternative/complement to my usual chocolate recipes.

Snickerdoodles
adapted from all recipes
makes ~2 dozen

Ingredients:
113 grams (1/2 cup) of unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup + 2 Tb cup of flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
For rolling the cookies in: 1 Tb cinnamon + 2 Tb sugar

Make the cookies:
Preheat the oven to 200c (400f)

1. Cream the butter and sugar together until fluffy.  Then mix in the egg and vanilla extract.
2. Mix in the remaining dry ingredients.  Mix the cinnamon and sugar separately in a small bowl.
3. Roll about 2 Tb of dough into a ball, roll it into the cinnamon and sugar mixture, and place on cookie tray, 2 inches apart.
4. Bake for 7.5-8.5 minutes, watch your first tray carefully as the cooking time will depend on the size of the cookies and your oven.  They are ready when the edges are ever so slightly golden, and the centers are still puffy.  If they start collapsing, take them out and bake the next tray a minute less.