Sometimes it makes me nervous to mess with an American classic. Snickerdoodle cookies have been around a long time. Chances are they didn’t originate in the U.S. but they have been a part of our culture for what seems like forever. The sign of a true Snickerdoodle is the cinnamon and sugar coating on the outside. So even though there is pumpkin in this recipe, it is the real deal! Each ball of dough is dropped in the coating and the end result is amazing.
These little cookies are the perfect fall treat…for after school, in lunch boxes or with a cup of coffee. They stay fresh in an airtight container for several days. This recipe can be doubled if you want to make enough to freeze. Freezing some might actually be a good idea because they are slightly addicting. Believe me you will not eat just one.If you have never made these I hope you give them a try. The smell when they are baking makes the house feel all warm and cozy. They really are comfort food at its best.
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