I don’t just love snickerdoodles though. I love these snickerdoodles.
I have tried quite a few of these ever-loved cookies in my day, whether they
are homemade, store bought, from a restaurant, or of some other variety and
nothing beats these as the best Snickerdoodles recipe on the planet. They’re
reliable, always turning out to be soft, buttery, chewy, and perfectly paired
with a tall glass of milk. They are always a favorite in cookie exchanges and
dessert bars.
I have always been a huge fan of Snickerdoodles. Some
of my favorite memories are of me, sitting on the kitchen counter with my mom,
helping her roll Snickerdoodle dough balls in cinnamon sugar. Those kinds of
memories are the best – the ones where you don’t remember much more than little
snippets and pieces, but you know things were good and you felt happy. Those
feelings come back every time I make Snickerdoodles. I guess you could say they
are somewhat of a comfort food for me. That explains why I can eat five of them
in a row without thinking twice about it.
Ingredients
- 2 & 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter, softened I use salted
- 2 cups white sugar, divided
- 2 large eggs
- 2 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Sift together flour, baking powder, and salt; set aside.
- Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
- ...............................................................................................................
- .........................................................................................................................
full recipe : www.highheelsandgrills.com
