2. It’s All in the Eggs
Eggs are one of the most critical ingredients in snickerdoodle batter. IT amazes us how many people fail to take into account the impact of using quality ingredients for the dough – and this is most apparent in their selection of eggs for the recipe.
Chicken eggs from commercial farms typically have a light yellow yolk, and the color of the yolk is an excellent indication of the health and well-being of the hens that lay them. Commercial egg farmers feed their birds meal packed with hormones and antibiotics to increase how many eggs the hens lay and prevent any disease from spreading through the flock.
Unfortunately, this feed affects the quality of the eggs, and as a result, trace amounts of these toxins enter the eggs – and end up in your batter. Choose free-range eggs for your cookies instead. The yolk is dark orange, and the eggs have an entirely different taste, texture and mouthfeel compared to commercially laid eggs.