For the cookie

4 oz. unsalted butter, softened

6 oz. white granulated sugar

3 oz. soft light brown sugar

1 egg

1 tsp. vanilla extract

11 oz. plain flour, plus extra

½ tsp. cream of tartar

½ tsp. bicarbonate of soda

½ tsp. ground cinnamon

For the cinnamon sugar

1 ½ tbsp. ground cinnamon

1 oz. white granulated sugar

1. Cream the butter and sugars together until soft and fluffy. Next thoroughly mix in the egg and vanilla extract. Sift in the remaining ingredients and then start to combine until it forms a dough. Do not knead or overmix. Cover with clingfilm and leave to rest in the fridge for 20 minutes.
2. In the meantime, preheat the oven to 180º Celsius and line 2-3 baking trays with baking paper.
3. Make the cinnamon sugar by combing the ingredients.
4. After 20 minutes, remove the dough from the fridge and scoop out just over a tablespoonful of batter. Roll gently into a ball between the palms of your hands and then roll into the bowl of cinnamon sugar so that it is evenly coated. Place on the baking tray and flatten gently. Repeat this process until the dough is finished remembering to space the cookies at least an inch apart. If there’s any remaining cinnamon sugar, lightly sprinkle on top of the cookies just before baking.
5. Bake in the oven for 9-10 for a soft and chewy cookie or around 12-15 minutes for a less chewy cookie.
6. Once baked, remove from the oven and leave to cool slightly.
7. Serve warm with a cup of tea or coffee. Enjoy!