I’m not a big fan of snickerdoodles. They’re just not an adventurous cookie when the flavor is only coming from the sugar, cinnamon, and butter. Yet when I was out of ideas for baking, Zach told me that he was craving snickerdoodles. So I set out to make some really good ones. I really liked the recipe found here.
- I reduced the 1 cup of white sugar to 3/4 cup and it was great for someone who’s not big on sweets like me.
- I rolled the dough out to 1/4-1/3 inch thick and used a cookie cutter. Perfect cookies every time.
- I reduced the temperature to 335 degrees for a more even bake.
