Snickerdoodles II

These are very traditional snickerdoodles. The only thing I do differently is to dip the tops in the cinn/sugar rather that roll the whole cookie in it. This way, the sigar doesn't burn on the bottom of the cookie. I also do this with molasses crinkles.

Awesome recipe! I changed a few things... used 1 cup butter instead of shortening. I baked them at 375 for 9 min. PERFECT! Great texture and not too sweet!

I followed most of the recipe except used unsalted butter instead of shortening. The dough was very easy to handle-almost like playdoh consistency! I used a plastic spoon to scrape out each portion before balling up and rolling into the cinnamon/sugar coating. It was a surprisingly quick process. The first time I made these I just dipped the top of the dough into the cinnamon/sugar spice coating - a quicker process yet, but rolling the entire ball into the coating gives the cookie better taste (well worth the trouble). Just tried this recipe again, but I only made half the batch. For this I still used butter instead of shortening. I added half tsp. vanilla and only half tsp. cream of tartar. Using a plastic melon baller I scooped up ~ tbsp. of dough, rolled in cin/sug mixture, then slightly flattened on cookie sheet (using bottom of a custard bowl). I baked @ 375F for 9 minutes (as per another reviewer's direction). The cookies baked up in the classic form; slightly flattened with the rough, crackly texture. I got 3 dozen beautifully goldened, cinnamon-speckled cookies. I think that adding less cream of tartar got the dough to flatten out more (instead of the "dough ball" look) while baking.

I didn't have margarine so I used all butter. I also ran out of vanilla. But these cookies turned out so good!! I took them out of the oven at 8 minutes while they're still soft, but firmed up and became chewy once cooled. The only thing I'll change is to cut down a little on the sugar. Will definately make them again.

I have been making this recipe for years. I love it with coffee, tastes like cinnamon coffee cake. If you do not want the cookie crispy simply omit or cut down on the cream of tartar. I like mine chewy so I omit the cream of tartar

This is a fantastic Snickerdoodle recipe! Everyone who tastes them absolutely LOVES them and there are never any leftovers. At work, I always have to bring them when we have a luncheon. I cook them at 375 for 8 minutes so they are soft and delicious.

This recipe was awsome! Very easy to make. Only downside is mixing shortening with sugar! That's a big workout. My mixer splashes it everywhere so I have to do it by hand. I have made these cookies about 5 times. All 5 times have been wonderful! Friends and family request it often!! It's a great Christmas cookie. I hope you try and enjoy it as much as I do!! :)

don't know what happened, but my cookies came out the same way they looked when we put them in, balls of dough but they were baked through... we think it's b/c of the spleda we used..

This is a very good recipe. I am in college and the first time I made these snickerdoodles I let almost everyone in my hall know...well they went instantly so I kept them to just my roomates the 2nd time so we would enjoy more of these for ourselves. They were still finished the very next day! I decided to add a picture here of my snickerdoodles. The only thing preventing me from giving this recipe 5 stars is that they are not very fluffy but still very good.

They were OK, good, but really need 2 tsp vanilla and 1/2tsp salt rather than just 1/4. Other than that, pretty fairly good. Mrs. Evelyn