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Sprinkles For Breakfast

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How To Make Homemade Snickerdoodles

The snickerdoodle is one of the classic cookies. It's simple, has great flavor, and everyone loves them. This also means it can be very disappointing....When I was in college, I went to a holiday party. A girl was passing around homemade snickerdoodles. She was so proud of her baking skills and insisted everyone try them. Usually I wouldn't need someone to convince me to eat a cookie, but they didn't look very good. When she got to me, I had to be polite, I figured, how bad could they be? It was literally the worst thing I have ever had in my life. Okay that might be a slight exaggeration - haggis in Scotland was pretty awful - but you get the idea. It was bad. Dry, overcooked and all around tasteless. When no one was looking I threw it out the open window. Looking back, I realize that this was not very nice. First of all, she tried. I can't blame a girl for trying. And secondly, if that cookie had hit someone, it could have done some serious damage. It was hard as a rock. I guarantee that no one will throw these cookies out of a window.

Soft and Chewy Cookie Recipe with Brown Sugar Best Cookies You Can Bake at Home


Snickerdoodles | Sprinkles For Breakfast


  • 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • For Rolling
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat the oven to 300 degrees.
  2. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
  3. Add the egg and vanilla and beat until smooth.
  4. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  5. Pour the dry ingredients into the wet ingredients and mix well.
  6. Let the dough rest for 30 to 60 minutes in the refrigerator.
  7. In a small bowl, combine the sugar with the cinnamon for the topping.
  8. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon sugar mixture and place onto cookie sheet. It should go something like the pictures below
  9. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

*Makes about 24 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

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