Cold weather, so: made some cookies. This time snickerdoodles. The cinnamon does, it seems, come across better when it's on the outside rather than in the dough, even at the same quantity. I do still kind of like black pepper as a cookie spice, but I left it out this time around. I find it a bit tough to gauge how much water I need to add after the egg, which seems to depend on ambient weather. Sometimes the egg is enough, sometimes a good bit of extra moisture is needed, and the transition from "this is totally unworkably dry" to "holy shit need more flour to stop it sticking to my hands" is really abrupt. Possibly compounded by the butter gradually starting to go soft the whole time. Shrug, baking. They turned out pretty decent this time, anyway.