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!
Carmen is Food52's Photo Producerasked 12 months ago
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