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Snickerdoodle Cookies Recipe Step by Step
Keeps well for about 2 weeks in room temperature itself! Pin
Expert Tips
The cookies spread out so while baking so leave enough space between each cookie. I used 1 and 1/2 cups of flour, I used my 1/3 cup and added little more flour to make it 1/2 cup as I had butter in my 1/2 measuring cup My dough was slightly wet and moist so I refrigerated to make it stiff.But this step is optional, if the dough is stiff then start baking them right away. First I used 1 tablespoon measuring spoon to scoop out the dough and the cookies are quite big so for the next batch(what you see in the pic)I took just half of 1 tablespoon and the size was perfect. You can even refrigerate the dough overnight and bake the cookies next day.In that case keep the dough outside for a while then proceed. I added only 1/2 teaspoon of cinnamon powder as I wanted the flavour to be mild though the orginal recipe calls for 1 teaspoon of it. I followed the orginal recipe as such exact for few tweaks in the measure.So am not sure of egg substitutes in this recipe. Do not be tempted to overbake just 10-12mins will be just fine.IT will be soft when taken out of the oven after cooling it is crisp at the edges and slightly soft inside thats how they are to be.
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