1/4 C. sugar, combined with 1 1/2 t. ground cinnamon, topping
Preheat the oven to 375° F. Grease several baking sheets or coat with non-stick
spray.
In a large bowl, thoroughly stir together the flour, cream of tartar, baking
soda, salt, and nutmeg, if using; 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 1½ -- inch balls with lightly greased
hands (the dough will be soft). Roll each ball in the cinnamon-sugar. Place on
the baking sheets, spacing about 2¾ inches apart. Using your hands, 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.
