Page 39 - Classic Cookies with Modern Twists
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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.
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