Classic Snickerdoodle Cookies
Servings: 8 people
Calories: 246kcal
The Classic Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 1/2" between each dough ball, as they really do flatten and get nice a big while baking. If they bump up to each other, they won't get the wonderfully round shape. These stay nice and moist in a air-tight container for up to a week! Freeze for up to 2 months.
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 246kcal