Best Snickerdoodles

Introduction

Snickerdoodles are the ultimate comfort cookie in my household. The first time I made these, the warm cinnamon aroma filled the kitchen, drawing my family to the counter before they were even out of the oven. Soft on the inside, with a slightly crisp cinnamon-sugar coating, they’re the perfect balance of sweetness and spice. Every bite feels like a cozy hug, and now they’re a staple for family gatherings, holidays, and those moments when we just need a treat to brighten our day.

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Why You’ll Love Best Snickerdoodles

• Simple Ingredients: Made with pantry staples you likely already have.
• Quick to Make: These cookies are ready in under 30 minutes from start to finish.
• Perfect Texture: Soft and chewy inside with a slightly crisp sugar-coated exterior.
• Customizable: Add a pinch of nutmeg or a splash of vanilla extract for extra flavor.
• Family-Friendly: Easy to make, and everyone loves them!

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Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 cup butter, softened (salted butter works best for a balanced flavor)
• 2 cups white sugar, divided
• 2 large eggs
• 2 tsp. cinnamon

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet but leave it ungreased.
2. Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 ½ cups of sugar. Beat until pale yellow and fluffy, about 2-3 minutes.
4. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Combine Wet and Dry: Gradually add the flour mixture, ½ cup at a time, mixing until a cohesive dough forms.
6. Prepare Cinnamon Sugar: In a small bowl, mix ½ cup sugar with the cinnamon.
7. Shape and Coat Dough: Roll the dough into 1 ¾-inch balls, then coat each ball thoroughly in the cinnamon-sugar mixture.
8. Bake: Space the balls about 3 inches apart on the baking sheet. Bake for 9-10 minutes. Keep an eye on them, as oven temperatures may vary.
9. Cool and Enjoy: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

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Nutrition Facts

• Servings: 24 cookies
• Calories: ~150 per cookie

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Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

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How to Serve

• Serve warm with a glass of cold milk or a cup of hot coffee.
• Pair with a scoop of vanilla ice cream for a dessert twist.
• Crumble over a bowl of Greek yogurt for a crunchy topping.
• Gift as part of a holiday cookie tin.
• Use them to make ice cream sandwiches.

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Additional Tips

1. Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for smooth mixing.
2. Chill the Dough: For a thicker, chewier cookie, refrigerate the dough for 20-30 minutes before shaping.
3. Baking Consistency: Use a cookie scoop for evenly sized cookies.
4. Watch the Bake Time: Remove the cookies as soon as the edges are set and the tops crack slightly. They will continue to cook on the baking sheet.
5. Storage: Store in an airtight container for up to 5 days. Add a slice of bread to keep them soft.

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FAQ Section

1. Can I freeze the cookie dough?
   Yes, roll the dough into balls and freeze them on a tray. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
2. Can I use unsalted butter?
   Absolutely! Just add an extra ¼ tsp of salt to the dry ingredients.
3. Can I substitute the sugar?
   You can use brown sugar in the dough for a softer cookie, but stick to granulated sugar for the coating.
4. Can I make these gluten-free?
   Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
5. How do I prevent flat cookies?
   Ensure your butter isn’t too soft, and don’t skip chilling the dough if your kitchen is warm.
6. Can I add vanilla extract?
   Yes! Add 1 tsp of vanilla extract to the butter-sugar mixture for added flavor.
7. Can I make these vegan?
   Substitute butter with vegan butter, eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and use plant-based sugar.
8. What if I don’t have cinnamon?
   Use nutmeg or allspice for a different but equally delicious flavor.
9. Why do my cookies spread too much?
   Overmixing the dough or using too soft butter can cause spreading. Chill the dough to help.
10. Can I double the recipe?
    Yes! This recipe doubles beautifully—just ensure you have enough baking sheets ready.

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These snickerdoodles are a timeless classic that are sure to win over your family, friends, and anyone lucky enough to enjoy them. Happy baking! 🍪

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