{"id":9733,"date":"2018-09-26T06:00:25","date_gmt":"2018-09-26T12:00:25","guid":{"rendered":"http:\/\/homanathome.com\/?p=9733"},"modified":"2024-02-13T17:24:50","modified_gmt":"2024-02-14T00:24:50","slug":"classic-soft-snickerdoodles","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2018\/09\/classic-soft-snickerdoodles\/","title":{"rendered":"Classic Soft Snickerdoodles"},"content":{"rendered":"

\"Classic<\/a><\/p>\n

After a summer’s worth of 6 Week Challenge recipes, it’s time for a good, old-fashioned favorite. These soft classic snickerdoodles are perfect – the dough is tangy, the cinnamon sugar balances it nicely, and they’re gorgeously soft.<\/p>\n

This recipe comes from my favorite — the 1970 Betty Crocker Cookbook. I’ve tried others, but I come back to this one every time. It’s easy, requires no chilling, and produces a lovely cookie. <\/p>\n

\"Classic<\/a><\/p>\n

The big secret to good cookies, in my opinion, is to underbake. I always take the cookies out 1-2 minutes before they’re completely done, then leave them on the cookie sheet to develop for another few minutes. This way, they never come out hard or crispy – perfect every time!<\/p>\n

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\"Classic<\/a><\/div>\nShare on Facebook<\/a>\n
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