*You have a choice of using cornstarch or tapioca starch in my flour blend recipe. I use cornstarch due to my allergies to tapioca. Using tapioca may provides different results, sometimes lighter and higher.
Do not over-roll the dough balls or they will become crispier on the outside and too sweet. You'll find that you'll end up with a heavier cinnamon coating if you pour some of the cinnamon-sugar on top of the dough ball, which creates a darker cookie, and the inherent cracks in the cookies will show up more.
For softer, chewier snickerdoodles add additional sugar and butter, though they will not crack on top.
For heavier cookies I suggest skipping the sifting step. Sifting flour creates lighter batters and dough.
Baking at 350°F creates a more cake-like middle, and they are more tender on the outside. Again, they will not crack on the tops.
Not many of mine cracked, therefore, I would like to experiment with a baking temperature of 425°F in the future. In addition, adding perhaps 1 - 2 tablespoons of flour or cutting back a tad on the butter may help, as well. However, I noticed the largest one cracked well. Perhaps making a bit over 1 tablespoon is best.
Traditionally, snickerdoodles are not made in a mixer, but my curiosity got the better of me. They will turn out a bit heavier when mixed by hand.