Snickerdoodles are one of those simple, homey cookies I like to make in the fall. Their flavor is delicate and subtle, but the texture makes them distinctive. Crispy at the edges, getting chewier as you work your way in. It's the cookie for those who can't make up their mind whether they're a crispy cookie person or a chewy one. Like myself.
(adapted from The All-American Cookie Book by Nancy Baggett)
2 2/3 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1 cup (2 sticks) 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
1/2 cup sugar, combined with 1 Tablespoon ground cinnamon, for topping
Preheat the oven to 375 degrees F, with the baking rack set in the upper third of the oven. Line a baking sheet with parchment or a Silpat liner.
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 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 1 1/2-inch balls with lightly greased hands (dough will be soft). Roll each ball in the cinnamon-sugar. Place on the baking sheet, spacing about 3 inches apart. 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 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.