I've made these for my family and they all love them.. I even accidentally bought some wrong ingredients and it still came out great.

Good recipe, my daughter even said she liked them better than some we had at a bakery recently. I followed suggestions to 1) have butter and eggs at room temp, 2) mix wet and dry ingred. seperately before combining, and 3)mix by hand, making sure not to over mix. I was very satisfied with the results.

I loved these

Mine didn't spread out at all and were thick, crunchy cookies. I didn't chill the dough so was surprised that they didn't spread more. Tasted fine (no bitter aftertaste from the cream of tartar) but I wanted flat, chewy cookies. Next time I will press down with a glass before baking. Also, they were great fresh out of the oven but within minutes, they had hardened. Update: Changing my review to five stars! Baked another batch and made sure to flatten the dough balls and took them out of the oven even though they still looked wet on top. This yielded the perfect, chewy, flat cookie I've wanted!

I tried making these... it tasted allright. but my cookies were sooo cakey and very puffy. I wanted more of the flat, chewy consistency. I had replaced the shortening with more butter.

Great recipe - did need more of the cinn/sugar mixture...& more sugar than cinnamon.

I have never made snickerdoodles before and I was excited to try them, so I decided to choose this recipe based on the high ratings. They came out puffy, a bit dry in the middle, and kind of plain tasting. I did follow another reviewer's suggestion to increase the cinnamon sugar to 3 T sugar to 3 tsp. cinnamon, which was a very good idea. I also substituted 1/2 cup of the sugar in the dough for Splenda (which probably accounted for the texture in the middle of the cookies). I baked for 8 minutes, and I immediately removed them from the baking sheets. I think I would like these a lot if they were chewy in the center, as some others have said they turned out for them. Maybe I will use all sugar and no splenda, and cut the flour by 1/4 to 1/2 a cup? I might play around with this one.... Thanks.

One reviewer recommended baking these no longer than eight minutes. My suggestion is test one batch, then decide. I baked an entire batch at eight minutes -- they were OK, but a little pale and not crisp. But the last batch (wouldn't you know it!) that got left in an extra minute turned out perfect -- lightly brown and crisp on the edges. I'll bake my next batch at nine minutes.

Not that this recipe needs any more great reviews...but these are simply the best!

Yum! And I have a small cookie business, too. I was out of cream of tartar, so I googled the substitution. Use 4 TEASPOONS baking powder instead and NO baking soda (or cream of tartar). Gotta run some warm cookies to a friend's home!

Great recipe. When the cookies were right out of the oven and for a few hours later they were chewy in the center and delicious. However the next day they had hardened quite a bit and were no longer chewy in the center which my husband and I missed. Still though, the taste was great!

Yummy!

Very good, turned out perfect. Make sure you watch them though. one minute over and they get hard, better to have them under done than over done.

Followed it perfectly except I added a tad bit more flour to make it not so sticky, and the cookies still turned out soft. Didn't have cream of tartar so I substituted vinegar, I don't know if it made any difference =p. I followed other suggestions and used 3tbsp of sugar and 3tsp of cinnamon. Baked for 8 minutes.

These smelled heavenly as they were baking and tasted even better! I doubled the cinnamon sugar to roll the balls of dough in, thinking there wouldn't be enough, and I ended up wasting a lot. Guess I'll trust the recipe next time!

i enjoy loving this recipe it's tasty and one of the best cookies i ever have!!

These were so easy to make and they came out perfectly!