Page 39 - Classic Cookies with Modern Twists

Snickerdoodles

Th ere are a few theor ies about how Snickerdoodles got their name. I
like the one that attr ibutes it to an early New England tradition of
g iving cook ies nonsensica l names (think Brambles, Hermits, and
Joe Froggers).

A tumble in ci nnamon sugar before baking is what makes them
Sn ickerdoodles rather than sugar cookies, and I add freshly g rated
nutmeg to the dough for additional avor. Snickerdoodles can be
chewy or cr ispy; how long you bake them is up to you.

MAKES ABOUT 6 DOZEN 2-INCH COOKIES

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar
½ teaspoon fine sea salt

½ teaspoon freshly gr ated nutmeg
1½ cups suga r, divided

1 cup (2 sticks) unsalted butter, room temperature

2 eggs , room temperature
1½ teaspoons vanilla extract

1 tablespoon gr ound cinnamon

1. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. In a medium bowl, whisk together the our,

baking soda, cream of t art ar, salt, and nutmeg. Set aside.