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The Perfect Snickerdoodles

I love snickerdoodles! Cookies are so easy to make (butter and sugars, egg and vanilla, dry ingredients, plop onto pan, and boom, you're done!). The smell of melty cinnamon and sugar as they come out of the oven is absolutely heavenly. Like Lara Jean said in P.S. I Still Love You, they're "like a hug in your mouth."

It's too bad I still live at home. Otherwise, I could have eaten the whole batch.

I think these are really the perfect snickerdoodles. Soft and chewy in the center, a little crispy at the edges, delicious cinnamon-sugar all the way through.

For tasty and aesthetic cookies, I have a few tips:

  • bake them for ten minutes. This was the perfect time for my oven! They seemed a little too soft at first (and I like my cookies melty) but when I let them cool on the pan, they firmed up perfectly.

  • make sure you use the two different sugars. Including both brown and white granulated sugar gives the cookies a richer flavor.

  • don't skimp on the egg yolks. I used one whole egg plus another egg yolk, which made the consistency just how I like it.

I hope you enjoyed this recipe! I certainly had a lot of fun making them (and eating them). Comment down below how they turned out and what recipe you'd like me to make next. Happy snacking and I'll see you next time!

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