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Easy Snickerdoodles

What you need: 

2 cups unbleached flour
2 tablespoons baking powder
cinnamon, to taste (I use a lot)
nutmeg, to taste (I use a lot, but less than cinnamon)
generous pinch ginger
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1/4 cup vanilla or plain nondairy milk (I use soy)

What you do: 

1. Set oven to 350 degrees F. Grease a cookie sheet. Mix together the dry ingredients in a large bowl. In a separate mixing bowl, mix the oil, sugars, vanilla, and milk.
2. Add the wet ingredients to the dry, mix well. If the dough seems too dry, add a bit more milk until cookie dough-like consistency. Shape into smallish balls, place on prepared cookie sheet.
3. Smoosh balls down into patties, as thick as you like your cookies to be (as these don't really spread out when baked). Sprinkle more cinnamon on top.
4. Bake for about 10-15 minutes, or until cookies are firm but not really brown. Raise oven temp to 450 degrees F, and bake for about 2 more minutes, until cookies are a little brown and the tops are hard to the touch (don't burn your fingers!).
5. Remove cookies from oven and put on a rack to cool.

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
24
Recipe Category: 

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These really are yummy! I've been making this recipe for a while and always have a good outcome. I do use A LOT of cinnamon. I also don't turn up the heat-- I like them soft. These are my dad's favorite cookies, and they'll be his birthday treat.

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I could not be happier with these cookies! They are fluffy and soft and chewy yet a little crispy on the outside and easily the best snickerdoodles I have ever eaten. Thank you SO much for this recipe, I will be making these very often!

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These were soooo good!  Crunchy on the outside and soft in the middle!  I made them for my husband (omni) to take to work (a group of omni men) and everyone loved them!  My husband said they were gone before lunch!  I added 1/2 tsp of cream of tarter becasue that is what makes a snickerdoodle a snickerdoodle to me!  Only a pinch of nutmeg, and a good amount of cinnamon.  All I had was raw sugar so I put it though the spice grinder to make it smaller grind to roll the cookies in and it worked great!  I even had some left over for cinnamon sugar toast!  I also used white whole wheat flour and it worked just fine!

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I made these today and I wish I would have read the comment about the Baking Powder before I started!  I used the full 2 Tablespoons and the taste is a little overwhelming.  Next time I will reduce to 2 teaspoons or maybe even 1 teaspoon.  My kids love them though and haven't noticed the taste of baking powder.  :) Thanks for the recipe!

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Oh, I should add--they do spread out, at least in my oven! I placed them very close together because I wanted to fit them all onto one sheet and they all baked together. (More than) Delicious anyway.

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DEEEEEEEEEEEEEEEEEEEEEEELICIOUS :D.

I was really craving something easy and sweet. This recipe delivered!

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As i was looking for some vegan recipes to feed my husband with (we are quite starving ourselves because i find no cooking ideas) i saw this recipe. I immediately tried it, and i must say they are quite good, but i will do some modifications in the future.
First we found them too much salty, so i'll decrease the amount of salt, and maybe the measures and the products are not the same as in america (i'm french) so the dough was very oily.
I used wholewheat flour and had no vanilla extract.

A bit sceptical, i baked them, and they turned out very well.
Although next time i'll take some oil out and replace it with applesauce as other did.
Anyway thanks for this great recipe.

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These were delicious!  No major modifications to the recipe...I went with about 1tsp. cinnamon, 3/4tsp. nutmeg and a hearty sprinkle of ginger, and reduced the salt to 1/4tsp.  The dough was a bit stiff and dry, so I added a few extra splashes of soymilk.

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