I have made this version of Snickerdoodles a few times in the past. I really liked how they turned out this time! I under-baked them by a minute so they were soft and chewy in the center but crisp and buttery on the edges. I also used white sugar instead of my usual Sucanat so they didn't turn brown and no whole wheat flour was substituted for the all purpose, as I have done in the past.
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