Serious Eats  Gluten-Free Tuesday: Snickerdoodles   In the
cookie world, snickerdoodles are a quiet charmer. Unlike fancy
cutouts or "everything but the kitchen sink" cookies they don't
scream for attention. But snickerdoodles also aren't boring.
Thanks to a generous amount of butter, cinnamon, and vanilla,
snickerdoodles are packed with flavor. And isn't that why we
love them?  Their classic flavor isn't the only thing that makes
a snickerdoodle a snickerdoodle. They also have a unique
texture. And this is where snickerdoodle lovers divide.  I like
mine puffy with crisp edges and a soft, almost cake-like center.
Others prefer snickerdoodles flat and crisp. What's a baker to
do? Simple—vary your recipe to suit the type of snickerdoodle
you love!  For "puffy" snickerdoodles, use a mixture of butter
and shortening, and a generous amount (1 1/4 teaspoons) of
baking powder. The shortening prevents the cookies from
spreading too much while the butter creates crisp edges and deep
flavor.  For "flat and crisp" snick