Snickerdoodleschewy Version Recipes

Steps:

• Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
• Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
• Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.

Steps:

• Preheat oven to 375°F.
• Grease several baking sheets.
• In large bowl, sift flour, cream of tartar and soda, salt and nutmeg.
• In another bowl with mixer running on medium speed.beat butter, sugar, and corn syrup till blended.
• Beat in half the flour mixture till combined and then stir in remaining flour mixture. Let mixture rest about 10 minutes or until it is firmed up slightly.
• In a small bowl, put 1/4 cup sugar and 1 1/2 tsp cinnamon; mix well.
• Roll cookie dough into 1 1/2 inch balls.
• With lightly greased hands, roll each ball in cinnamon sugar.
• Place on cookie sheet 2 1/2 inches apart; slightly flatten with your hands.
• Bake cookies 11 minutes or until edges are light brown.
• Let cookies stand on sheet about 2 minutes then remove to wire rack.