Snickerdoodle help!

This has probably been brought up before, but I cannot for the life of me bake cookies that are cute and puffy like my mother's or the ones in the magazines.

I baked wonderfully soft and chewy snickerdoodles over the weekend that were less than 1/2 inch high.

I cooled the baking sheets between baking, rotated the cookies halfway, took them out 1 minute early while they were still underdone in the middle, aerated the butter as best I could, chilled the dough before rolling cookies.... all tips I've heard before on this.

Anyone else have conclusive advice?


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