Reviewed: Aug. 6, 2009

They are delicious and very pretty, but I leave out the cream of tartar, I think it makes them taste too tangy. Overall an awesome recipe, they turn out perfectly every time (and the amount of sugar and cinnamon is EXACTLY what is needed -every time!)

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frenchgirl

Cooking Level: Expert

Home Town: Dijon, Bourgogne, France

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Reviewed: Aug. 4, 2009

These are so delicious and moist I followed the advise of some of the viewers by not cooking them too long (around 6-8 minutes or less). I also found that 400 was too high and was cooking the bottom before the center so I reduced to 350 and it was perfect. My dough was a little wet not like pie dough were it was firm but I was able to work with it (not forming perfect ball but close and the cookies still came out perfectly round).

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2009

Oh, Yummy! These are delicious! I followed the other reviews and only baked them for 8 minutes exactly and then put them on a cooling rack. They came out crisp on the outside and chewy in the center which I've always had trouble achieving before!

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Antika

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Reviewed: Aug. 2, 2009

Fabulous! I hadn't had Snickerdoodle cookies since I made then in home-ec in high school over 20 years ago and they were just as wonderful as I remembered them to be! I was careful not to overmix the batter and then I chilled the batter before scooping into balls and I bought fresh baking soda and cream of tarter to ensure that they wouldn't flatten out. The cookies were puffy, slightly crisp on the outside and tender in the inside. Delicious! Family loved them...they were so easy...can't wait to make them again!

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Aug. 1, 2009

Good cookies! I didn't overmix, first cookie sheet I rolled the balls after I coated them and they flattened out, the next 3 trays I scooped and just gently rolled around in the sugar and placed on the sheets and they were nice and plump, didn't spread out. These were great! Some I let rest a minute before taking off tray, some I didn't, were fine both ways.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 31, 2009

These cookies are great. I made no changes to the recipe...do not overbake these! Enjoy!

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CarlyLZ

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

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Reviewed: Jul. 30, 2009

Ok, so I made these cookies...and they were awesome! They made like exactly the right number of cookies, which was pretty pleasing. I took them to a chruch picnic, in a large container, and ten minutes later, they were all gone...including the crumbs! I would SO make them again! Plus, the rolling part is the funnest!

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Cathy Cooper

Cooking Level: Beginning

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Reviewed: Jul. 27, 2009

Really good! I only did three things differently. I left out the salt, and instead of butter, used all shortening. I also read it was better to use your hands for this, but I used the paddle attachment of my Kitchenaid. Once it was blended, I took it out and shaped it. I made the coating in a small bowl that I rolled the balls of dough around in. I baked it at 400 for exactly eight minutes. They were VERY puffed up and fragile, but hardened as they cooled. Just the right texture of chewy, and not sickeningly sweet. My husband LOVED them, and he doesn't normally like cinnamon. So good!

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CherryLime

Cooking Level: Beginning

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Reviewed: Jul. 26, 2009

These are good for snickerdoodles. My boyfriend, who does not like sweets, loves them. I'd still take a chocolate chip cookie over a snickersoodle... But! These were really good.

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Rhea

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Reviewed: Jul. 24, 2009

Absolutely addictive! I have made these several times. My kids love them, and I can't stop eating them! Seriously. =) I took a batch with me to our Christmas get-together last year (the hostess' favorite cookie), and everyone talked about how great they were and wanted more!! They were gone before we knew it.

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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

This is a wonderful recipe! I hadn't made Snickerdoodles in a while so I figured I'd look for a new recipe and this one worked out perfectly. I added my own touches of course, but overall the recipe was quick, simple, and I got rave reviews. Thank you Mrs. Sigg!

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ScorpioChef9

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

Excellent recipe.. be sure not to overbake them. I made a double-batch and had tons of big wonderful cookies. Everyone devoured them! Entire family loved them and said it's a keeper.

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 22, 2009

I think I did something wrong..The dough was too doughy and I couldn't form a ball. So I ended up with a snicker doodle cake. But overall they were good. The kids didn't mind.

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iC@nCo0K

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Reviewed: Jul. 22, 2009

I made these without the shortening- didn't have any, so I used butter. I added Heath toffee chips like they do with the Seattles Best snickerdoodles. They turned out great. I will make these again!

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JulieArroway

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Reviewed: Jul. 20, 2009

Fantastic! These had a great flavor too them. I went out to the store and bought fresh cream of tartar and creamed the butter and shortening and egg by hand but they still weren't as fluffy as some of the pictures. Either way, the taste was the best of all the recipes I've used. Maybe I'll add a bit of extra flour next time.

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Carmen S.

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Reviewed: Jul. 19, 2009

Diabetic version: The first time I made these Snickerdoodles, they were okay but too sweet for my husband, who is diabetic. So today, the only change I made was for the dough. I substituted PART of the required 1 1/2 cups sugar; using 1 cup Splenda for baking (cup for cup measure), and 1/2 cup regular sugar. I did use real granulated sugar for the sugar/cinnamon to roll the balls before baking. I baked for a full 10 minutes, but the cookies did not "flatten" out while baking (like the first time when I used only granulated sugar in the dough) but we loved the texture (however, they did not have chewy centers, as when made with all sugar). Both my husband and I like the "diabetic" Mrs. Sigg's Snickerdoodles much better, and I will make them this way from now on!

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SusieQ

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 18, 2009

sorry-they were as flat as a pancake and the aftertaste was nasty. Followed directions to a T. Now I have flat, square cookies to take to a picnic. Oh, and I used brand new, freshly opened b. soda and cream of tarter.

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kwolff

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Reviewed: Jul. 14, 2009

I think these cookies are very good. They were a little harder than I intended them to be, but I think its because I made them too small. Towards the end I started making dough balls a little bigger and they're excellent. Love them! Will make again.

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