Fluffy Snickerdoodles!

Fluffy Snickerdoodles!

The fluffliest of fluffly snickdoodle cookies you have ever had! Do I have your attention yet? Because I'm talking about fluffy snickerdoodles here people. :) Usually every time I think of snickerdoodle cookies I picture a flat gooey looking cookie coated with cinnamon and sugar. Then when I would eat them instead of gooey it was crunchy and crumbly, not these snickerdoodles. These are fluffy, airy and moist. They are a whole new type of snickerdoodles. This recipe makes about 20 snickerdoodles about the same size in diameter of a pop can, or a little bigger.

Fluffy Snickerdoodle cookies:

Ingredients you will need:

 ½  Cup butter< at room temperature

¾  Cup Sugar, also 3 Tablespoons of Sugar to be used separately.

1 Egg

1.4 Cups of Flour

3 teaspoons Baking Powder

¼ teaspoon Salt

¼ teaspoon vanilla

3 teaspoons Cinnamon

What you will need:

 2 mixing bowls, for dry and wet ingredients

Oven Safe Cookie Sheet

How to do it:

 Mix together the butter that is at room temperature with the sugar. Then add the eggs and vanilla, continue mixing thoroughly. In separate mixing bowl add flour, baking powder, and salt together, then stir. Now gradually add the dry bowl of ingredients into the wet.

Once all ingredients have been combined properly place into fridge for at least 30 minutes. This allows dough to thicken. In the mean time, use the empty dry mixing bowl and combine 3 Tablespoons of sugar with 3 teaspoons of cinnamon.

Once your dough has chilled long enough begin to roll into balls one by one. Take a ball of dough and roll through cinnamon and sugar mix to coat evenly. Then place on cookie sheet.

Bake in oven between 8 to 10 minutes at 375 degrees F. This will shift as each oven is different. My oven bakes and cooks very quickly, so please be aware of your oven capabilities. It would be a shame to have uneatable delicious cookies. : )

Cool, Serve and Enjoy!

~ Maddie J.