This is my go-to snickerdoodle recipe! If you come across ANY recipes that say "Mrs. Sigg's" in the title, you can bet its a winner! Thanks!!

Reviewed On: Dec. 2, 2009

This is a great starter recipe. I'm giving it 5 stars to boost the rating. The only thing I change is the length of time the caramels are in the oven and how many pecans. Last year I had plenty of pecans and laid them out in pairs, side by side. Making a Y is a hassle. Next, put a whole caramel on top and bake for ONLY 2 minutes or so. 10 minutes will harden them up and break your teeth! 2 minutes makes them soft and you press the caramel into the pecans. Then smother with chocolate and voila! They are big enough around and pretty thick. Give these a try, they are definitely worth the effort!

Reviewed On: Dec. 1, 2009

First, let me say, this is NOT a COOKIE CUTTER recipe. I didn't read enough reviews to find that out before hand. Secondly, this is the BEST sugar cookies I have ever had! The dough came out with a texture similar to whipped cream. I didn't know if they would even make it to the oven. I had to bake longer than 9 minutes, but kept watch over them until the bottom edges just started to get very lightly golden. There was no need to roll them into balls; they turned out pretty well rounded. I tried to form them with a spoon a little bit anyway. Eating them now as they are cooled, they are still very soft, which is important to me. Thanks so much for sharing this recipe! It feels like a gift! :)

Reviewed On: Oct. 30, 2009