Super Soft Snickerdoodle Cookies


Some people just love snickerdoodles. I wouldn’t say I love them, but the spices used in them (cinnamon and nutmeg) remind me of autumn, which is clearly the season superior to all the others. The nice thing about them is the spice is present but not overwhelming and the cookie isn’t heavy at all – all the while being easy to make! What else could you ask for?

From The Kitchn website, here is the recipe I used:

For the cookies:
1 c (2 sticks) unsalted butter
1/2 c dark brown sugar, lightly packed
1 c white sugar
3 c flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla extract

For the cinnamon sugar:
1/4 c white sugar
1 tbsp cinnamon
1/4 tsp nutmeg

Preheat the oven to 425° F.

Melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients until just incorporated.

In a shallow bowl, mix together the white sugar, cinnamon and nutmeg. Form 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.


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