Step by step method

1. Prepare the Dough:

2. Preheat your oven to 180°C and line a baking sheet with parchment paper.
3. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream the Stork Baking Margarine and granulated sugar together until light and fluffy.
5. Add the egg and vanilla extract, and beat until fully incorporated.
6. Gradually mix in the dry ingredients until a soft dough forms.

7. Roll the Dough:

8. In a small bowl, combine the sugar and cinnamon for rolling.
9. Shape the dough into 2.5cm (1-inch) balls, then roll each ball in the cinnamon-sugar mixture until fully coated.

10. Bake the Cookies:

11. Place the coated dough balls on the prepared baking sheet, spacing them about 5cm apart.
12. Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden and the centres are puffed but still soft.

13. Cool:

14. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.

15. Storage Instructions

16. Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe container or bag. Defrost at room temperature before serving.