I have never made snickerdoodles before and I was excited to try them, so I decided to choose this recipe based on the high ratings. They came out puffy, a bit dry in the middle, and kind of plain tasting. I did follow another reviewer's suggestion to increase the cinnamon sugar to 3 T sugar to 3 tsp. cinnamon, which was a very good idea. I also substituted 1/2 cup of the sugar in the dough for Splenda (which probably accounted for the texture in the middle of the cookies). I baked for 8 minutes, and I immediately removed them from the baking sheets. I think I would like these a lot of they were chewy in the center, as some others have said they turned out for them. Maybe I will use all sugar and no splenda, and cut the flour by 1/4 to 1/2 a cup? I might play around with this one.... Thanks.
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