Please welcome guest author and pastry chef Shuna Fish Lydon of Eggbeater, who shares with us her secrets for making snickerdoodles. ~Elise

While people argue about where the name Snickerdoodle comes from, few people who love them waste time with words. Here is a cookie with a following! Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it’s not the easiest cookie to find on bakery shelves.

A Snickerdoodle has two signature characteristics: an exterior of cinnamon sugar, cracked on top, and a perfect textural balance of crunchy and pliable.

With other cookies born from the same method– creaming, getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way. Snickerdoodles, on the other hand, have a built-in fail proof ingredient, saving them from the place where cookies that aren’t “just right” go. Cornstarch.

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