Best Ever Snickerdoodles.. |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 35 |
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yummy!!! Ingredients:
2 2/3 cups all-purpose white flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg (optional) |
1 cup unsalted butter, slightly softened |
1 3/4 cups granulated 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 |
Directions:
1. Preheat oven to 375*.
2. Grease several baking sheets or coat with nonstick spray.
3. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg, if using - set aside.
4. 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.
5. Beat in half of the flour mixture until evenly incorporated.
6. Stir in the remaining flour mixture until evenly incorporated.
7. Let the dough stand for 5-10 minutes or until firmed up slightly.
8. Put the cinnamon sugar in a shallow bowl. roll portions of the dough into generous 1 1/2 balls with lightly greased hands (the dough will be soft).
9. Roll each ball in the cinnamon sugar mixture.
10. Place on baking sheets, spacing about 2 3/4 apart.
11. Using your hand, slightly pat down the tops of the balls.Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes, or until just golden brown at the edges.
12. Reverse the sheets from front to back halfway through baking to ensure even browning.
13. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.
14. using a spatula, transfer the cookies to wire racks to cool completely. Let the baking sheets cool between batches to keep cookies from spreading too much.
15. Will keep in airtight container for up to 10 days or freeze for up to 2 months.
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