The Pioneer Woman Tasty Kitchen
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Fat, Fluffy Snickerdoodles

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

20

Description

I found this snickerdoodle recipe in my grandma’s stash; it was on a newspaper clipping from 1965!

Ingredients

  • ½ cups Butter, At Room Temperature
  • 1 cup Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Baking Powder
  • 1-¾ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 1-½ teaspoon Cinnamon
  • ¼ cups Sugar Plus 1 Tablespoon Cinnamon For Dipping
  • 1 Tablespoon Milk

Preparation

Preheat oven to 375F.

Cream butter and 1 cup sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Add in milk. Mix until dough comes together. If dough is crumbly, add more milk 1 teaspoon at a time until dough comes together. Refrigerate for 30 minutes.

In a bowl combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. Remove dough from the fridge and roll into big 1 1/2 inch balls. Dip in the cinnamon sugar mixture and place on a baking sheet. Bake at 375F for 10-12 minutes.

2 Comments

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Avatar of HowSweetEats

HowSweetEats on 11.28.2011

hulatutu – sorry about the discrepancy! it’s 1 3/4.

Avatar of hulatutu

hulatutu on 11.17.2011

Hi, your blog says 1 3/4 cup flour but this recipe says 1 2.3 cup flour, just wondering which one is correct?

3 Reviews

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Avatar of pettcl

pettcl on 10.12.2011

Definitely the BEST snickerdoodle if you like soft puffy cookies! (who doesn’t??)

Avatar of AlisonJayne

AlisonJayne on 7.27.2011

These are so good! I would definitely double the recipe next time I make them because it didn’t make very many cookies and they were so yummy I wanted more :)

Avatar of erinkaren

erinkaren on 4.5.2011

I made these for my friends and they loved them. I didn’t have any left!

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