Perfect Snickerdoodles

-2 2/3 cups all-purpose flour
-2 teaspoons cream of tartar
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/4 easpoon ground nutmeg
-1 cup (2 sticks) unsalted butter, room temperature
-1 3/4 cups sugar
-1 1/2 tablespoons light corn syrup
-2 large eggs
-2 1/2 teaspoons vanilla extract
-1/4 cup sugar combined with 1 1/2 teaspoons ground cinnamon, for topping


Preheat the 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 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 the flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon and sugar in a shallow bowl.

Roll portions of the dough into generous 1 1/2 inch balls with lightly greased hands. Roll each ball in cinnamon sugar. Place on the baking sheets, spacing about 2 3/4 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 to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Transfer the cookies o a wire rack. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from sperading too much. Sore in an air tight container for up to 10 days.

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