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July 27, 2011

When I heard someone mention a Snickerdoodle cookie a few weeks back, I had something completely different pictured in my head than what it actually was. The name left me thinking that the recipe most certainly called for Snickers and I also pictured something along the lines of a rich, heavy, gooey, fudge brownie-like treat. To my pleasant surprise, a Snickerdoodle is far more simple (and way less ingredients), than I had imagined.

After I made the dough and it chilled for about 30 minutes, I rolled the dough into 1 inch {approx} balls and covered them in a cinnamon sugar mixture and placed them on a baking sheet lined with parchment paper.

They only had to cook for 11 minutes before they reached a very light golden brown {I don’t like my cookies well done}, and they left my kitchen smelling absolutely incredible within just minutes.

I couldn’t have been happier with the end result. The Snickerdoodles were so simple to make and with their slightly crisp outside and soft, buttery inside they had neither an overly powerful cinnamon or sugar flavor, but just the right combination of the two leaving every bite better than the last.

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