fat fluffy snickerdoodles

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I realize that these look nearly identical to the pumpkin snickerdoodles.

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But how can you say no to thick and fluffy cinnamon clouds?

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You can practically taste the sugary crunch on the outside when you look at the sparkly crystals.

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They may be lacking in pumpkin spice, but when you bite into these super soft pillows of vanilla cinnamon goodness, you’ll hardly miss it.

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Fat Fluffy Snickerdoodles

Adapted from How Sweet It Is

1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together (I didn’t need this). Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10 or 11 minutes.

Makes 25-30 cookies

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Decided it was a good idea to make a snickerdoodle fort. You know, normal cookie behavior.

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