Preheat the oven to 200 degrees celsius.

Line two baking trays with baking paper and set aside.

Cream the butter, sugar and vanilla extract with beaters or a stand mixer until pale, light and fluffy.

With the beaters still on, add the egg and continue to beat until completely combined.

Sift the plain flour, cream of tartar, bi-carb soda and salt into the bowl.

Beat until well combined.

At this stage the mixture will be quite sticky - place it into a bowl and then into the fridge for a minimum of 30 minutes.

Mix the extra sugar and cinnamon together in a small bowl.

Place the cinnamon sugar into a bowl.

Preheat the oven to 200 degrees celsius.

Line two baking trays with baking paper.

Remove the cookie dough from the fridge.

Roll the dough into teaspoon-sized balls and then coat in the cinnamon sugar mixture.

Allow a 5cm gap between each snickerdoodle on the baking trays as they will spread.

Bake in the oven for 8-10mins or until the cookies appear slightly puffed, lightly golden and set in the middle.

Leave the snickerdoodles to cool on baking tray for 10 mins before transferring to a wire rack to cool completely.