I gently flatten the dough on the cookie sheet using a cup with a flat bottom, plastic wrap on the cup to prevent cookie from sticking to it.
Bake for 9- 11 minutes, or test doneness by gently touching the top of a cookie with a spatula. They are done when the cookie resists your touch.
Don't wait until the cookies turn brown, they will be overcooked and hard.
Let the cookies cool, before you remove them from the baking sheet.
The perfect snicker-doodle has a little crunch on the outside and chewy goodness on the inside.
When cookies are cool, wrap them in plastic wrap or place in a container to keep them moist and prevent them from drying out.
Note: You can wrap the dough with plastic wrap, refrigerate for a short period of time so the dough is easier to work with, or freeze dough for cooking later in the week if you don't want to cook the whole batch of cookies at one time.
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