Reviewed: Nov. 23, 2009

love this recipe they tasted great

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Happily-a-Peterman

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Reviewed: Nov. 23, 2009

I found these a little boring. They LOOKED like they were going to turn out perfectly when they were in the dough ball stage but they didn't. The sugar wasn't thick enough, the crust on top. The cookies were sort of flat. Disappointing :(

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dancingreenbeen7

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Reviewed: Nov. 22, 2009

Excellent recipe. Only change was to use half butter $ half shortening

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DAHL1

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Reviewed: Nov. 21, 2009

Soft, slightly chewy, and SO FLUFFY! I love this recipe! I have made several times and have the following tips: I always double the recipe. adding an extra 1/4 t of salt improves taste. I suppose you could add 1/8th to the regular batch. Cream the shortening/sugar mixture really well (I do for 4-5 minutes on medium mixer speed), add one egg at a time and don't add the next one until the previous is fully incorporated. Butter flavored crisco gives the best texture to the cookie, and they keep chewy and soft for so much longer. Normally I wouldn't use crisco and would use unsalted butter, but these are SO much better with! Tonight I decided to do a 50:50 mixture of cardamom:cinnamon. It was delicious! Such a nice, different taste with the same snickerdoodle sourness. Yum!

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Talisha

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Reviewed: Nov. 20, 2009

Used butter flavored Crisco, which I think lent a weird sour/chemically aftertaste. Never used it before & wanted to try it before holiday baking ensues. The texture was great, though they didn't spread very much. Probably will try another recipe next time.

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Nov. 18, 2009

Very good - watch these cookies carefully so that you get a soft cookie!

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toolmanswife

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

Made to the recipe minus the cream of tartar came out great, but didn't last one day, they were gobbled up! Fantastic! Nice and soft.

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Kaitlyn

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Reviewed: Nov. 11, 2009

If there were ten stars this recipe would get them all. I've been making it for years and they are always a hit, always. Nothing needs to be changed thank you so much to the orginal poster!

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Margaret

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Reviewed: Nov. 9, 2009

Very easy recipe. The dough was easy to work with and they came out wonderful. I added some vanilla and nutmeg because I like the extra flavor. Baked them for 9 minutes. Thanks for the recipe.

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GuineaGirl

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Reviewed: Oct. 20, 2009

I ended up having to use margarine instead of shortening and then chose to use half whole wheat flour and the cookies still turned out delicious. I can imagine how much better they would be with shortening! (I also added 1 tsp vanilla and a little cinnamon into the mix itself.)

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ExtensionOfBob

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Reviewed: Oct. 19, 2009

Delicious! They turned out great. all I did was use butter instead of shortening and I added 1tsp of Vanilla and 1 cup of chopped pecans. Turned out wonderful!

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lissabug07

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Reviewed: Oct. 18, 2009

These are my absolute favorite cookie!! I used the basic recipe but did as suggested by others and used all butter. The one thing I did differently was to keep the dough refrigerated in between batches which made it alot easier to handle..Thanks for a great recipe!!

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Terri

Cooking Level: Beginning

Home Town: Egg Harbor Township, New Jersey, USA

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Reviewed: Oct. 16, 2009

Took these to work and everyone loved them. Didn't change a thing!

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bunnyboots

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Reviewed: Oct. 15, 2009

LOVE THEM!!! My kids love them, everyone loves them. My new favorite cookie. When my husband gets home (gone for 2 weeks) I am going to make another batch because I know he will love them too!

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