Snickerdoodles

Is your dream cookie crisp on the outside and soft in the middle? If so, this classic American bake is just what you need.

Heat the oven to 400F/gas 6 and line a baking sheet with baking parchment paper. Use a hand mixer to beat the butter and both sugars in a large bowl for 2 mins until smooth and fluffy.
Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, baking soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 1½ oz of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 2 inches apart.
Bake for 10-12 mins until golden and puffed up. Leave to cool on the sheet for 5 mins, then transfer to a cooling rack and leave to cool completely. Will keep in an airtight tin for up to four days.