Honey Snickerdoodles

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Ensure the paper is long enough to fit all the cookies.

2. 2

   Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, beat the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the honey and ground cinnamon.

   Tip: Be careful not to overmix.

5. 5

   Gradually mix in the dry ingredients until a dough forms.

   Tip: Use a stand mixer or a wooden spoon for this step.

6. 6

   In a small bowl, mix together the granulated sugar and cinnamon for rolling.

   Tip: This will help the cookies stick to the rolling surface.

7. 7

   Roll the dough into balls, about 2.5 cm (1 in) in diameter.

   Tip: Leave about 2 cm (0.8 in) of space between each cookie.

8. 8

   Roll each ball in the sugar mixture to coat, then place on the prepared baking sheet.

   Tip: Use a fork to create the characteristic crisscross pattern on top of each cookie.

9. 9

   Bake for 15-20 minutes or until the edges are set and the centers are slightly soft.

   Tip: Keep an eye on them, as they can go from undercooked to overcooked quickly.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Allow the cookies to cool completely before storing in an airtight container.