Tips from Philly chefs to improve your cookies and impress your guests – Philly.com
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The basic chewy snickerdoodle, always good on its own, can benefit from some flavor finagling. Baker and Cookie Book author Rebecca Firth spikes hers with rum extract for a boozy effect. Chai spice with black pepper, cardamom, ginger, and clove can also modernize the sugarcoated staple. Some people even stuff theirs with caramel, cheesecake, or cookie butter, but if there’s a gooey filling inside can we even still consider it a snickerdoodle?
