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Tanya's Snickerdoodles
February 24, 2007

I used to work at a bakery and snickerdoodles were a customer favorite. I could never figure it out because I found those cookies to be dry, flat, and only vaguely cinnamon-y. I tried this recipe because my husband loves snickerdoodles and this was the first one that popped up on my search....And I need search no further. These cookies are fabulous. A slight crunch on the outside, a light texture on the inside that literally melts in your mouth. I omitted the almond extract because I detest the flavor, and I added a teaspoon of cinnamon to the flour. I also recommend using Saigon cinnamon (I think Spice Island is the brand I use)if you really enjoy a powerful cinnamon flavor.

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