Tall snickerdoodles without shortening?
Every year for the holidays, I make snickerdoodles with only butter. But every year, they come out flat and melty from the oven. I've refrigerated the dough, refrigerated pre-rolled dough, and played with oven temperatures. Is there a key or technique to keeping my snickerdoodles from melting off the cookie sheet? Will they ever have the same height as my chocolate chip cookies? Pls help!