Professor Butter Beard’s Favorite Nutmeg Snickerdoodles
5 Dozen Cookies
5 ¼ cup (668 grams) all-purpose flour
2 ¼ tsp cream of tartar
1 ½ tsp baking soda
1 tsp freshly grated nutmeg (plus an additional 2 tsp for rolling)
3 sticks (1 ½ cups) unsalted butter, at room temperature
2 2/3 cup (525 grams) granulated sugar (plus an additional ½ cup for rolling)
1 ½ tsp kosher salt
1 large egg, plus 4 additional yolks
2 tsp vanilla paste
2 tsp caramel extract (optional)
Note – one delicious addition is to whisk some fresh citrus zest with the sugar before creaming with the salt and butter – orange or lemon.
1) In a medium bowl, whisk together the flour, cream of tartar, baking soda and 1 tsp of freshly grated nutmeg. Set at the ready.
2) In a standing mixer with the paddle attachment, mix together the sugar and salt and then cream with the room-temperature butter until very smooth and fluffy.
3) On low, slowly add the whole egg and additional yolks, beating until fully combined. Add the vanilla paste and caramel extract (if using) and mix again until combined.
4) Add the flour mix and mix on low until just combined. Line a baking sheet with parchment and portion using a medium cookie scoop. Cover with plastic wrap and set aside to fully hydrate (room temperature for ten minutes, or an hour or two in your refrigerator).
5) Preheat your oven to 350 degrees and line three baking sheets with parchment paper.
6) In a medium bowl, whisk together the ½ cup sugar and 2 tsp of freshly grated nutmeg.
7) Roll a dozen cookie dough balls in the sugar mix and place on the baking sheet. Bake for 6 ½ minutes then rotate the pan and bake for an additional 6 minutes until slightly puffed and edges are just beginning to brown. Continue to bake the cookies, one sheet at a time.
8) Let the cookies cool on the baking sheet for 5 minutes before removing them to a wire rack to finish cooling.
