Reviewed: Dec. 24, 2006

These are great! Nice and chewy and not flat...mine are usually flat! I subbed the marg/butter with butter flavored CRISCO. Thanks for the wonderful recipe.

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DANAZDESIGNZ

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Reviewed: Dec. 23, 2006

The only thing I changed was to use 1/2 cup butter in place of half of the shortening--it was delicious!

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Terri

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Reviewed: Dec. 23, 2006

The recipe was prettty dry even with the 2 eggs. I added alittle milk and some vanilla and the cookies came out so hard that you can use them as hocky puck.

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SPUDMUFFIN1

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Durango, Colorado, USA

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Reviewed: Dec. 23, 2006

I too used real butter, but no one mentioned how sticky these are. I had to put my batter in the fridge for 5 minutes and then immediately "put" on the baking sheet - when I attempted to roll the first one, my fingers had more dough on them than the cookie did! So I just sprinkled the sugar mixture on top. Tasted great, but looked like little scones. I'll try again soon!

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Dec. 21, 2006

Excellent recipe-so soft and moist-just the way snickerdoodles should be.

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Brandi D

Cooking Level: Intermediate

Home Town: Lehigh, Iowa, USA

Living In: Fort Dodge, Iowa, USA

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Reviewed: Dec. 21, 2006

Very good.

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yolanda

Cooking Level: Intermediate

Living In: Granbury, Texas, USA

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Reviewed: Dec. 21, 2006

These are my favorite cookies of all time. I've tried other Snickerdoodle recipes, but this was by far the best I've ever made. They came out perfect, lightly brown on the bottoms and still very chewy after they cooled. I cooked every batch for only 8 mins. and, as I've learned from other cookies, I used parchment paper to line the cookie sheets.

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JJLAM

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Reviewed: Dec. 21, 2006

Very Good. My son loves them! And hubby does too.

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LILLIE_MILLER

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Austin, Arkansas, USA

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Reviewed: Dec. 20, 2006

Wow. These snickerdoodles turned out wonderfully, even though I had to substitute butter for the shortening and lemon juice for the cream of tartar.

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Maria Loaran

Cooking Level: Intermediate

Living In: Ewing, New Jersey, USA

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Reviewed: Dec. 20, 2006

a delisious tasting cookie.Try adding icing for an even better taste or some melted chocolate on top.

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Kresgo98

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Jebel Ali, Dubai, United Arab Emirates

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Reviewed: Dec. 20, 2006

I used the butter flavored Crisco stick--very good. I also used my small scoop from Pampered Chef and got EXACTLY 60 snickerdoodles. I have a gas oven, and it took about 11 mintues for them to cook perfectly (slight golden brown on edges)

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jaycie

Cooking Level: Expert

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Reviewed: Dec. 20, 2006

All I can say about these cookies is that they are wonderful!! I baked a bunch of goodie baskets for my family and friends this Christmas and this was one of the items I included. Everyone said that they wanted the recipe and that they had to hurry and make more before the holidays were over cause everyone wanted more...LOL! I did use the butter flavered Crisco, and followed everything else exactly. The only bad thing, and it isn't really bad, is that they do become more crunchy the next day, but they are still SOOOOO wonderful!!!!

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WOODANGELA

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Reviewed: Dec. 20, 2006

These are absolutely fabulous! The first time I tried them, I used butter, and they good, but they just seemed to be lacking something, and the color was very pale. The second time around, I used butter flavored shortening, and they were incredible! The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing.

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JenniJ3333

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Dec. 19, 2006

These cookies turned out great. I never new how easy it was to make snickerdoodles. wonderful recipe. we didn't have enough shortening so we substituted a bit of butter in it but it worked out well. I plan on making them again!

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kmbkitten

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Reviewed: Dec. 19, 2006

The cookies needed additional baking time, but other than that they had a good texture, crisp on the outside, soft on the inside.

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Dec. 19, 2006

I made these the other day, and was very pleased. Although the cookies turned out pretty flat and tasted pretty buttery, they were still delish. My roommates definatly rated them a 5 star..

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SprecheK

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 18, 2006

love, love,love........

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bratface281

Home Town: Watervliet, New York, USA

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Reviewed: Dec. 17, 2006

They flew off the plate at our holiday party!

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Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Dec. 16, 2006

I have been making these for years and they are a family favorite. I am sure a lot of people allready know this but...If you want to keep your cookies moist stick a piece of bread in the container with the cookies and they will stay moist!!

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steph

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Reviewed: Dec. 13, 2006

These cookies are better when they've sat for a day or two -- I wasn't sure about them the day I made them. But several days later, they're great. I subbed out 1/2 cup of brown sugar for 1/2 cup of the regular sugar and added some vanilla. The next time I make these, I might also sub out half of the butter-flavor shortening for a stick of butter -- I wouldn't mind them a bit crunchier. But these cookies are exactly as advertised.

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Lilster

Cooking Level: Intermediate

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