Reviewed: Oct. 28, 2008

I followed this recipe exactly and they turned out perfect! They taste just like the ones we used to make when I was a little girl! I saw in some of the other reviews to omit the cream of tartar to make the cookies soft. DO NOT do this. The cream of tartar is what gives snickerdoodles that special flavor. Otherwise you might as well just make sugar cookies. To keep these soft, do not overbake!! It also helps to use stoneware, the sugar on the bottom of the cookie will not get hard or burn. I use Pampered Chef Stones. Wonderful recipe that I will keep and use!

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Sheri

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

omg!!! My family and I are all hooked and we are snickerdoodle fans. Great, easy receipe.

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JOAN2005

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

nice, moist cookie. Will use again!

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purplefamily

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Reviewed: Sep. 26, 2008

when i mad the cookies the went flat mabye i did somthing wrong..but my sister made them once and they where wonderful...i put powdered suger instead of flour ....lol.. i made tham again and they were amazing

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carrie

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Reviewed: Sep. 7, 2008

These have been my favorite type of cookie for ages and I have never made them until today! My 7 year old son wanted to make chocolate chip but we didn't have any chips, so we made these instead and boy are they delicious :)

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SSShasta

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

I am sorry to say I am disappointed. I really feel bad about giving it one star. The recipe was batter so I kept trying to add flour (big mistake!) but gave up and turned them into muffins that came out dry. I will try these again but maybe not add flour and make them muffins.

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Camden

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

These turned out great!! I used butter-flavored shortening instead of regular shortening, and I churned out about five dozen of these to take to work. They were gone within an hour, and people kept coming by to ask me to make more! Just one bit of useful advice: wait before they completely cool before judging them -- these get softer as they cool down. If you make a batch and they are too hard, simply wait and they'll be softer within two or three hours.

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DaRabidDuckie

Cooking Level: Expert

Home Town: Tupelo, Mississippi, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Aug. 3, 2008

These cookies were sooooo good! My oldest son asked me to make some. So I looked up your recipe and baked the cookies and my kids loved them. I let a friend of mine try them as well and he said, "Wow, these are some good cookies!" My son told me for his birthday he wants me to bake him cookies instead of a cake. Thanks again!

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yummy mummy

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Reviewed: Aug. 2, 2008

Sorry...This recipe did not work for me. I have another recipe for snickerdoodles, which I misplaced. I found this recipe to bake for a friend, who LOVES my other recipe. I could tell that she was disappointed in this recipe, as she said, "These are not your snickerdoodles". Thankfully, I have since found my recipe. MY recipe does not call for vanilla. I haven't compared the two, but that is the only difference that comes to mind at the moment.

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BPAULA1

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Reviewed: Jul. 31, 2008

Turned out great. I know everyone says Cream of Tartar is the secret ingredient in good snickerdoodles, but I found that corn starch works just as well.

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Ruthy Stapleton

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 8, 2008

I used butter and 3/4 cup whole wheat flour. These are delicious!

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RasheedsWife

Cooking Level: Professional

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Reviewed: Jun. 22, 2008

These were fantastic cookies! I had to tweak the recipe a little, because I don't have any cream of tartar and I was short one egg. Even with the substitutions, they came out perfect.

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DianeY

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 18, 2008

I am, for a lack of a better word, a complete noob at baking. I usually mess something up somehow, and feel like blaming the recipes for my mistakes. BUT - this time I followed your recipe to every word, and I just made the most perfect cookies ever. My family was astounded that I could bake such a thing. Thank you for sharing this lovely recipe! :)

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Jennifer

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 15, 2008

love it! absolutely delicious! i added 1/2 tsp butter flavor to the recipe

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Darla

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 14, 2008

Good cookies. A little sweet/ too much sugar. I would make them again.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

Refrigerate the dough for two hours before rolling into balls

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Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 31, 2008

My husband LOVED these cookies !!!!!. The only "tweaking" I did on the recipe was to cut the sugar to 1 cup because he likes to have something a little less sweet with his coffee. The dough was easy to work with and the cookie consistency was perfect!!!!!

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Sari C.

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: May 25, 2008

These cookies are PERFECT! Thanks so much for a great recipe-the family loves them!

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Lori

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Reviewed: May 23, 2008

Used this recipe to make ice cream sandwiches with homemade cinnamon ice cream...need I say more? Amazing!!!

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Beverly

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: May 14, 2008

I just made a half batch of these and my boyfriend ate about 3 before he told me that I should sell them. I felt flattered but feel the need to share his compliments with the author. Thanks!!

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melanie635

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