Great cookie!! I baked these at 365 for 8 minutes & they were crisp on the outside & tender & chewy on the inside. After I rolled them in the sugar/cinnamon combo I made a small thumbprint on the top & added more sugar/cinnamon to each one. These really rock!! Thanks for the grest recipe!

Finally, a snickerdoodle recipe without shortening. Yay! There were some comments about the 400 degree oven temp and then about the dough being so crumbly that it couldn't be rolled. One, set the oven at 375; 400 is too hot. And take the flour down to 2 1/2 cups rather than 2 3/4. Too much flour makes for a crumbly dough and dry cookie. And, lastly, if you like the cookie chewy, a good friend gave me a tip for cooling snickerdoodles. Let them rest on the cookie sheet, then let them cool completely on aluminum foil. Trust me, it works.

I followed the recipe as it was (temp wise) but found I was out of tarter. I substituted 3 tsp of lemon juice, as my substitution chart indicated. Therefore, anything I say is contingent upon the substitution. The cookies did hold their shapes so I had to kind of flatten them with the spatula. Also, I think that probably others are correct - 400 degrees for 8 minutes is too hot. I will make these again because the dough was delicious but I will cook at 350. I like really chewy cookies and these are a bit on the crisp side.

I was just browsing to find a good cookie to make and I found a great one. These are the best snickerdoodles!!! I did turn the heat down to 350 and baked for 10 min. Fabulous!!!

These are great! Soft and chewy. I baked them at 375 like others suggested and left out the vanilla because I didn't have any on hand.

Yum!! I've never had snickerdoodles before and these were great. I used this recipe because it didn't use shortening and I'm glad I did. I did use 4T sugar and 4tsp cinnamon, I had a bit left over but it was easy to roll them in; I think I'll do 3T/3t next time. I also used 1 tsp white vinegar in place of the cream of tartar that I didn't have.

Great recipe, was looking for one with butter because I was out of shortening. I read one reviewer say the cream of tartar didn't matter. I completely disagree, the cream of tartar gives the snickerdoodle it's classic taste, it has that sharp edge with all the sweetness. Don't leave it out!

I don't believe in using anything but butter in baking, so was happy to come across this recipe. I did turn the heat down a bit, to 350 as suggested, and they were great. My brother-in-law actually asked for the recipe--how weird is that?

I don't know what went wrong...I followed the recipe exactly, and I checked the cookies after 8 mins in the oven, and they were still little balls with burnt bottoms. I flattened them with my fork and put them back in for about 2 mins. They taste fine, but are not pretty whatsoever. When I started rolling them, I was very surprised by the texture...very crumbly and dry, almost like a rough sand. But, I have never made snickerdoodles before so I thought I'd go with it. I had to press the balls together pretty hard to make them stay and roll them in the cinnamon/sugar mixture. The only thing I can think that made this happen was that I used 2 medium eggs instead of large, so maybe not enough liquid? Who knows.

Tasted delicious, but came out more like biscotti. I followed the recipe exactly and even turned down the oven temperature but after about 10 minutes, they hardened to the point that they need to be dunked into coffee or cider to make them softer. Not sure what I did wrong.

The only thing I chaged was the bake temperature as others suggested since we like our Snickerdoodles chewy. I baked them on 350 for about 12 minutes, and they are PERFECT! I left them on the cookie sheet for about three minutes and put them straight on the rack to cool. Awesome recipe!!!

These are perfect....delicious and soooo easy....... I didnt need to change a thing... a perfect recipe...

GREAT!! Doubled the vanilla, baked @ 350 on my stone for exactly 10 minutes!!!

These are wonderful as written- I had to hide these from my family!

Oh My God! These are the BEST snickerdoodles I have ever tasted, and I have tasted many, since snickerddodles are my favorite cookies. They come out of the oven with a beautiful cinnamon-sugar crust and are absolutely to die for fresh hot out of the oven. I made them for a friend as a birthday present, and they got rave reviews. Only thing i changed as to double the vanilla (always do) and cook for about 12-14 minutes at 375, not 400. THE BEST! thanks.

graet tasting easy to make...perfect!

Snickerdoodles are my favorite cookies! They are so soft. When ever I make these I make smaller cookies.

This is the best snickerdoodle recipe that I have tried. Family loved them and they had a better taste/texture over the cookies with shortening in them. I followed the recipe exactly but dropped temp down to 375 and kept them in 10-11 minutes. Wonderful!