Snickerdoodles

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Snickerdoodles

2 C. all-purpose white flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

1/2 t. ground nutmeg (optional)

1 cup (2 sticks) butter, slightly softened

1 3/4 C. sugar

1 1/2 T. light corn syrup

2 large eggs

2 1/2 t. vanilla extract

1/4 C. sugar, combined with 1 1/2 t. ground cinnamon, topping

Preheat the oven to 375° F. Grease several baking sheets or coat with non-stick spray.

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg, if using; set aside. In another large bowl, with an electric mixer on medium speed, 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. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon-sugar in a shallow bowl.

Roll portions of the dough into generous 1½ — 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 2¾ inches apart. Using your hands, slightly pat down the tops of the balls.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. 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. Let stand until completely cooled.

Let the baking sheets cool between batches to keep the cookies from spreading too much.

Store in an airtight container for up to 10 days or freeze for up to 2 months.

Yield: about 35 3 1/2- to 4-inch cookies.

 

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