Classic Snickerdoodle Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 people
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.
- 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.