Of all the cookies in all of the world, Classic Snickerdoodle Cookies are hands-down the Loon’s most-favorite cookie. And I’m not one to argue with him on that point. He’s pretty set in his ways on the subject. But, when you think about it, he’s pretty spot on, Classic Snickerdoodle Cookies are nice and big, crunchy on the outer edges and they get more and more chewy as you reach the center. The spices are just the perfect match to the buttery sweetness of this iconic cookie. I’ve been making the Loon Classic Snickerdoodle Cookies for many, many years. Much to both of our delights. 140% Loon Approved!
(Sorry, no interior shots for this post! My photographer, the Loon, was unavailable when I made this batch. I’ll add some shots in next time I make them, which won’t be too long, I’m sure!).
Classic Snickerdoodle Cookies
- 2 2/3 cups all-purpose white flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup 2 sticks unsalted butter, slightly softened
- 1 3/4 cups sugar
- 1 1/2 tbsp light corn syrup
- 2 large eggs
- 2 1/2 tsp vanilla extract
- 1/4 cup sugar combined with 1 1/2 teaspoons ground cinnamon, for topping
- Pre-heat oven to 375°F.
- Grease several baking sheets or coat with nonstick spray.
- In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg. Set aside.
- In another large bowl, with an electric mixer (or using your stand mixer), beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes.
- Add the eggs and vanilla and beat until well blended and smooth.
- Beat in half of the flour mixture until evenly incorporated.
- Stir in the remaining flour mixture until evenly incorporated.
- Place the dough in the fridge for 5 minutes, or until firmed up slightly.
- Put the cinnamon-sugar in a shallow bowl.
- Roll portions of the dough into generous 1 1/2-inch balls with lightly greased hands (the dough will be soft).
- Roll each ball in the cinnamon-sugar.
- Place on the baking sheets, spacing about 2 3/4-inches apart.
- Using your hand, slightly pat down the tops of the balls.
- Bake the cookies for 8 - 11 minutes (Keep an eye on them. You may need to switch the baking sheets around during the baking. You usually have hotter areas in the oven: For example, the sheet on the lowest rack may bake faster than the sheet on the top). Bake until the edges just begin to turn a light brown.
- Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
- Using a spatula, transfer the cookies to wire racks and let stand until cooled.