Reviewed: Dec. 25, 2008

Just like grandma's

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Dan

Cooking Level: Intermediate

Home Town: Lexington, Ohio, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 23, 2008

Fantastic recipe!!! I make it all the time and have become famous for it among friends. I do make some changes though, for personal taste: replace shortening with butter use 1 c. light brown sugar and 1/2 c. white sugar add about a tsp vanilla add Hershey's Cinnamon Chips <-- These things are AMAZING!!! They make this good recipe a phenomenal one. Also good in pies, cakes, and just about everything else.

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Catie

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Reviewed: Dec. 23, 2008

Wow these cookies were so easy to make and tasted perfect!! they are nice and moist and have great flavor. thanks for the recipe!!!

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dollface24

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Reviewed: Dec. 22, 2008

Super easy and very yummy! Just like the soft and chewy sickerdoodles I remember having at Christmas time.

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judy dent

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

Great recipe. I made one batch with shortening and one with butter. Both were good but the shortening is more like what my husband and I remember as kids. I left out the cream of tartar in both recipes. Great cookie to make and freeze (you can eat them right out of the freezer and they are great!).

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ChefSleppy

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Reviewed: Dec. 21, 2008

These are pretty good, but not the best ones I've had. I used Butter Flavored shortening for more flavor. CHILL THE DOUGH WELL BEFORE YOU ROLL THE COOKIES and they will not be as flat. It lets the fats solidify before baking and helps a lot.

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JenDeatrich

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 21, 2008

Great cookies

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Cheryl

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Reviewed: Dec. 19, 2008

I did not add vanilla and these were delicious! I rolled them in the sugar/cinnamon mix and used silpats on my baking sheets and did not have to worry about sugar burning yet got all the flavor from rolling them, not just dipping the tops.

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Me

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Reviewed: Dec. 18, 2008

These seemed to be a little flatter than recipes I tried before. I used butter instead of shortening and added vanilla. I think the vanilla took away from the classic taste of a snickerdoodle. Also baked for 11 minutes. The first batch seemed a little soft.

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Janet S.

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Excellent and a classic Snickerdoodle. It's not Xmas without these yummy cookies.

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Suzy Q

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Reviewed: Dec. 17, 2008

This is a easy recipe and the cookies have a nice flavor - not very sweet. I made a mistake by not putting in the cream of tartar and my cookies came out hard as rocks. Turns out the cream of tartar is what keeps the sugar from crystalizing and making the cookies hard, so you definitely don't want to skip that ingredient! ;)

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Michelle

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

These went over so well that I'll have to make more before Christmas! I added a tsp. of vanilla to the recipe, and chilled the dough for 20 minutes before rolling it into balls.

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Jamie

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Dec. 14, 2008

I made mine with butter flavored shortening and thought it was toooooo rich. My family didn't like it. We tossed them. However, the cookies looked marvelous and had great texture (first time, too); the flavor was off enough to make it unappetizing. I suggest using regular shortening.

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Sheree

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Reviewed: Dec. 14, 2008

I've made these several times, and they always come out perfect. I do my own mix of cinnamon and sugar though because I like a LOT on there.

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Haley James

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 14, 2008

These are great. I like a little more sugar little less cinn.

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massageldy

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Reviewed: Dec. 6, 2008

I was baking a different kind of cookie and realized I made a mistake in my portions of butter and sugar. I went online and tried to find a cookie that required the quantity of sugar and butter that I had just prepared. I came across this recipe. WOW!!! I'm I glad that I made that mistake. These cookies are absolutely delicious and it made my kitchen smell sooooo good. I will be giving these as a gift to my kids teachers.

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HarleyGirl67

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Reviewed: Dec. 5, 2008

I made these last Christmas and will be baking them again this year. They were excellent! I probably ate half of them before I even arrived at the party I was attending. I agree with the previous review - dipping the tops instead of rolling the entire cookie in sugar is the way to go. Enjoy!

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Merkelicious

Cooking Level: Beginning

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Reviewed: Dec. 4, 2008

This is the first time I have ever made snickerdoodles and this recipe is easy and tastes great. I didn't change anything.

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CKNODE

Home Town: Huntingdon, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

I made my cookies bigger than walnuts. Added a 1/2 T vanilla to the batter. When I pulled them out of the oven they were nice and soft in the center. I followed the advice of others and only dipped one side of the cookie. Nice and Simple Cookies!

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