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Soft Sugar Drop Cookie/Snickerdoodle Recipe

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This recipe for Soft Sugar Drop Cookie/Snickerdoodle, by , is from The Sandone / Pirollo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Samantha Sandone

Category:
Category:

Ingredients:  
Ingredients:  
2 C AP Flour
1 tsp Baking Soda
tsp Baking Powder
tsp Salt
1 C Butter, room temperature
1C + 2 tbsp Granulated Sugar
2 tbsp Light Brown Sugar
1 Large Egg
2 tsp Vanilla Extract
⅓ C Sugar, optional for rolling
2 tbsp Cinnamon, optional for rolling

Directions:
Directions:
Preheat oven to to 350. Line baking sheets with parchment paper and set aside.
Combine flour, baking soda, baking powder and salt in a medium bowl and set aside.
Cream the butter and sugars together in a large bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know its ready.
Add the egg and mix until well combined.
Add the vanilla and mix until well combined.
Add the dry ingredients gradually until the dough is well combined. Dough will be thick and should not be sticky. Do not over mix.

To make sugar cookies: Use 1 inch diameter disher to scoop cookie dough onto baking sheets. Space cookie so that 9 cookies fit on a half sheet pan. Bake on 350 for 9-11 minutes or until lightly browned around the edges but still light in the center.

To make snickerdoodles: Combine granulated sugar and cinnamon in a small bowl. Use 1 inch diameter disher to portion dough and roll into a ball. Put dough ball into cinnamon sugar mixture and toss until dough is lightly coated in mixture. Place onto baking sheets and space cookies so that 9 cookies fit on a half sheet pan. Bake on 350 for 9-11 minutes and edges are firm.

Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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