Snickerdoodles 2 from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 244) by Sarah Kieffer

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Notes about this recipe

  • amy_ky231a on March 15, 2026

    Pan-banging Snickerdoodles… I weighed the dough and 85 g only made 10 cookies not a full dozen.

  • Emily Hope on October 10, 2020

    This is the pan-banging version. Found the flavor of these to be quite good (better for type than the chocolate chip pan-banger), and I also appreciate that they don't call for any shortening as many snickerdoodles do. My only change was to add a little salt to the cinnamon/sugar mix. One friend remarked that they looked just like they came out of a bakery. The dough is pretty soft so it's a little hard to roll the balls in the sugar, but it's fine if they aren't perfectly round. Very large -- make sure to leave the specified room on the pan. I baked these a little too long so they were more crispy than chewy -- will cut back a bit on the time next time. Will definitely be a repeat.

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