Reviewed: Mar. 22, 2011

This recipe needs 1/2 cup more butter, otherwise the dough is too dry and the cookie doesn't spread at all and is raw in the middle.

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Reviewer:

Sandy

Reviewed: Feb. 27, 2011

These are amazing cookies! I made them just as the directions said, except I omitted the cream of tartar because I didn't have any. They were amazing- moist, super delicious cookies- that I will be making again and again and again! I'm not a snickerdoodle lover, I made them for my boyfriend- but these were absolutley great!

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Reviewer:

Traveler10

Reviewed: Feb. 18, 2011

wonderful

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Reviewer:

rrllvl

Reviewed: Feb. 17, 2011

I love that this recipe doesn't require shortening, like most Snickerdoodle recipes do. I followed the recipe exactly & had to make a second batch b/c they were so popular. Yummmmy!

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Reviewer:

Supernay

Reviewed: Feb. 13, 2011

Great recipe. If you live in Europe and don't have access to cream of tartar, use two teaspoons of baking powder to replace the baking soda and cream of tartar!

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Reviewer:

greenman

Reviewed: Feb. 9, 2011

Fantastic! Yummy! Fast, easy, no special ingredients, and uses butter not shortening. My 4 and 6 year old enjoyed making and eating these.

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Reviewer:

Ruth

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 6, 2011

Good cookies...I followed the recipe exactly and thought they turned out well.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Feb. 5, 2011

I used 1 cup all purpose flour and 1 3/4 cups whole wheat flour. I also lowered the oven temp to 375 for about 10 minutes in the oven. Tasty cookie.

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Reviewer:

cookiemonster23

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

I followed the recipe exactly except I cut the sugar back by about 1/4 cup. The dough and final product was dry :-/ I will still eat them but will continue to search for the perfect snickerdoodle

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