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The Great Cookie Bake-Off: Snickerdoodle Cookies

There are two kinds of people in this world: those who like Snickerdoodles and those who haven’t tried them.
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Seriously, these are a taste of cinnamon-sugary goodness. Besides being delicious, they are fast and easy to make – all of the qualities I love in a recipe. Most cooks will have all the necessary ingredients in their kitchen to whip up a batch, with the possible exception of cream of tartar which I had to buy. I use the Soft Snickerdoodle Cookie Recipe from with only a few slight deviations.

First, I delay preheating my oven to 350° until the dough is ready. Second, I melt the butter on the stove before mixing with the sugar and eggs.

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Once the dough is ready, the recipe indicates to chill it in the refrigerator for about fifteen minutes. It also says to chill the cookie sheet, which I did since I’m a stickler for the rules. Note that you’ll need one cookie sheet per dozen cookies.

To make medium-sized cookies, I use heaping spoonfuls of dough and easily form them into balls to gently roll in the cinnamon and sugar mixture.

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In my house, Snickerdoodles barely have a chance to cool before they’re being gobbled up. Try this easy recipe and, like Cookie Monster, you’ll be saying, “UMM-NUM-NUM-NUM-NUM!”


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