While I’m all for keeping traditions, sometimes it’s fun to take something basic and switch it up. The first time I made these caramelesque snickerdoodles it was due to a lack of white sugar, but ever since that fortunate accident I’ve preferred to make them with a mix of sugars. As an added bonus it also enhances the cinnamon flavors, kicking things up a notch in that respect as well. The inspiration for this recipe came from the Joy of Cooking, but not the 75th edition which has a different flour:butter ratio.
I don’t make these cookies very often, mostly because we tend to eat the entire batch within the first few days. I tend to split the batch up with cooking temperatures as well, since I like mine just this side of baked while Joe prefers his on the crunchy side. At some point I also want to give this brown sugar variation a try with brown butter and see if I can further enhance the caramel taste of these cinnamon goodies. Sometimes making a mistake results in a disaster but sometimes it turns out very tasty indeed!!!