Reviewed: Apr. 4, 2007

These are awesome. I tried this recipe because I didn't have shortening, and now I'm converted. They're soft and fluffy and just great cookies!

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 4, 2007

This is my go-to recipe for desserts/snacks...it never fails! I used Neufchatel and lemon juice and it always gets rave reviews.

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8 users found this review helpful

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JENNerAsian

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 23, 2006

Delicious! I love anything with cream cheese in it. These are so good! I see several people leaving out the cream of tartar but to me snickerdoodles have to have it! That's the way my grammy always made them. Thanks for sharing.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

A very tasty lower fat/calorie cookie. I am on Weight Watchers and they are only 3 points each! The dough can be sticky so be sure to spray your cookie sheet with a non-stick spray. I also sprayed my hands with the non-stick spray to make it easier to roll the balls out. Watch your bake time! These taste dry if you bake too long - all of mine came out perfect at 7 min. Thanks for the recipe!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: May 10, 2006

Snickerdoodles are a favorite of mine, and these were great. I love the softness and the fact that they are lower in fat.

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KBOVER

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Jan. 6, 2006

The reviews for this recipe were good, so I doubled my first batch, and I'm so glad I did! My husband says they are AWESOME and he eats them for breakfast, lunch and midnight snack. Do not overbake these and they will stay wonderfully soft. Thanks for the great recipe. Will definately make again and again.

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Sara

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Reviewed: Dec. 27, 2005

these cookies are so cute and delicious! they are moist and perfect. nobody could tell they were the light version. much more healthier then using shortening.

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jellybeanbecky

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Reviewed: Dec. 19, 2005

Cookie is still soft after several days. Tastes good, considering it's a "lower fat" cookie. To avoid getting my hands all sticky with the dough, I used a small ice cream scoop to release the dough into the sugar/cinnamon mixture. Once it gets coated, it's easy to transfer to the baking sheet.

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Susan C.

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Reviewed: Sep. 3, 2005

These cookies taste very very good. Everyone I tried them on LOVED them. The texture is different than "original" snikerdoodles. I will definatley make these for my family again.

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JULIASHEPARDSON

Cooking Level: Expert

Living In: Niceville, Florida, USA

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Reviewed: Sep. 2, 2005

Love, love love these. They taste just like the full fat version - and I used a vegan egg replacement. They are soft though - not for crunchy cookie fans.

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MMAUS

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Reviewed: Aug. 30, 2005

10 stars! This recipe made delicious and fluffy cookies. I only used 1 1/2 tsp. of cinammon because I was running low, but it still tasted wonderful. I also whipped the egg whites before folding them in to make them extra fluffy. Tip: if the dough starts sticking to your hands when you're rolling them, spray your hands with some non-stick cooking spray. Also, I ended up lowering the temperature to 375 and cooking for a full 8 minutes (the bottoms dont end up as burnt).

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30 users found this review helpful

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SNOWPEECH

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 25, 2005

My husband and I both loved them. They don't taste like a lower fat cookie. Nice and soft too.

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2 users found this review helpful

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TEMBLORANNE

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Reviewed: Apr. 5, 2005

These were *so* good. More cake-like than the high-fat version, but still just as tasty. Make sure you watch them so they don't burn. They'll still look like they need to go back in the oven for a couple of minutes when they're done as they don't brown as much as a regular cookie (check the bottoms). I ended up baking mine for about 6 minutes, and they were perfect. I'll make this one again.

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ARIEL82

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Reviewed: Nov. 13, 2004

Wow! Who would have ever guessed these were light! My husband is addicted to these. They are so good and so soft.

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MADMAMAJ

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Reviewed: Sep. 14, 2004

Pretty good. The girls at work seemed to like them. I added some toasted walnuts for extra flavor. Will probably make again.

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LFIREBRAND

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Reviewed: Jun. 27, 2004

A very good cookie. I made mine a little larger and only flattened them slighlty. Still they were done in 8 minutes, so be careful NOT to overcook them. Although the dough is very sticky- I will make them again.

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CAREYBUG

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Reviewed: Jun. 4, 2004

I made these cookies at Christmas, and I loved this recipe! I used some lemon juice instead of cream of tartar, and they still turned out very tasty. These cookies didn't stick around- I gave some to friends and family and everyone commented on them. They are definitely light and fluffy, with just the right amount of flavor! Definitely a successful recipe.

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INANNA1077

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Reviewed: Feb. 25, 2004

I thought these turned out very well on the first try. I liked the fact that they were small cookies - very cute, and people liked that they were lower fat. Make sure to watch not to overcook them since they are so small.

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MAGHOLS

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Reviewed: Dec. 19, 2003

This cookie wasn't bad. It isn't as good as the original snickerdoodle recipe. For a cookie that doesn't use shortening it is ok. I probably will not make this cookie again.

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RDLM46

Cooking Level: Expert

Home Town: Bainbridge, Indiana, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Oct. 6, 2003

I would have marked this w/3 stars because I thought the cookies were a bit dry but at work they loved them so I'm giving them a 4. I added a tsp of almond extract which I think improved the cookies tremendously. Without that addition I probably would not have liked the cookies as much. I will make them again but will try to find a way to make them less dry....or just bring the whole batch to work!

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AUNTIECKC

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Lighter Snickerdoodles

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