The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2009
Like previous writers, I cut the cream of tartar in half and dipped the tops of the balls into the cinnamon/sugar mix. Turned out good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2009
This is the perfect Snickerdoodle recipe - don't look any further. Everytime I've made them, friends and coworkers have asked if they are store bought!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2009
Loved this recipe. I followed it exactly through the first time, and modified it the second time around. I found rolling the cookies in the cinnamon/sugar left a bit of a burnt sugar taste on the bottom, and a bit crispier than I had hoped. I ended up dipping the tops and sides in it, but leaving the bottom part out. I baked them at 375 for 9 minutes, and they came out perfectly soft and yummy. Thanks for the recipes and suggestions!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 7, 2009
These are excellent! I used them for a cookie mold and the consistency was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 7, 2009
This is a great recipe. This was the first time I have ever made Snickerdoodles and they turned out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2009
Perfect snickerdoodle recipe. I took them to a holiday gathering and people made comments that they seemed to melt in their mouth as they ate them. Thanks for posting it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 27, 2009
Excellent! Only change was I subbed 1/2 cup butter for half the shortning as That's how I have always made my snickerdoodles. Makes a lot, even though hubby rolled very big balls when he helped me! My kids will really enjoy these!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 26, 2009
The were much much better than the "lighter snickerdoodle" recipe. And these only have 8 more calories....couldn't think of any reason not to make these. Anyway, 8 minutes at 400 was a bit too long...the bottoms burned, and I only dipped the top half of the cookie in the sugar/cinnamon mixture. Thank you for posting, I will be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 23, 2009
love this recipe they tasted great
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 22, 2009
Excellent recipe. Only change was to use half butter $ half shortening
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA
Living In: Ithaca, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Beginning

Home Town: Egg Harbor Township, New Jersey, USA

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