Reviewed: Jan. 20, 2011

turned the temperature down to 375 and they took about 14 minutes. not sure why they took so much longer than everyone else. i can't stop eating them though!! delicious!! also added a little cinnamon to the dough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

melissa

Reviewed: Jan. 19, 2011

These were great! I followed the exact recipe and they turned out fantastic!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mommyof2girls

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

I'm not sure if the problem was me or the recipe. I tried making these with Splenda. I used Splenda in the dough and regular sugar in the topping because it has a very different texture obviously. With the 24 serving recipe mine only yielded 15 cookies. I didn't measure, but they must have been bigger than 1 inch. The taste is great, however my cookies (with the Splenda) did not spread at all - they just cracked a little. At about 10 minutes on 400 degrees they cooked all the way through. I'll have to try it again with regular sugar and smaller to see if that's the difference. Thanks for sharing all the same.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LittleBird75

Reviewed: Jan. 13, 2011

Twice I have made these cookies now. And each time they turned out delicious... My husband loves them. Definitely a BIG hit with us. Thanks...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

karenamyerstn

Cooking Level: Expert

Living In: Show Low, Arizona, USA

Reviewed: Jan. 9, 2011

I'm sad to say I had the same problems as others - the cookies didn't spread so no cracks and even with close watching, turned out hard. Also, the 2tbs sugar to 2tsp cinnamon wasn't enough cinnamon. I ended up with biscotti like pucks. That said, I'm still eating them (shrug). I've found my Mom's recipe and it calls for twice the cream of tartar, crisco & a 1-to-1 ratio of cinnamon/sugar, so back to the source.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Samantha

Reviewed: Jan. 1, 2011

The best snickerdoodles I have ever made.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tuckerlucydog

Cooking Level: Intermediate

Living In: Portsmouth, Ohio, USA

Reviewed: Dec. 30, 2010

Followed recipe to a tee and these were great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jodibean

Reviewed: Dec. 25, 2010

Very cakey. They were yummy. we did have to let the batch refrigrate for over an hour before we could roll the cookies

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

coleebear

Cooking Level: Intermediate

Living In: Sykesville, Maryland, USA

Reviewed: Dec. 23, 2010

Very good cookies. Delicious texture and taste. Not too sweet, but just right. I recommend taking them out when they still look a little gooey and taking them right off the cookie sheet. Yum! Be careful if you're recalculating this recipe using the "change the number of servings" feature- the recipe didn't recalculate correctly and I had to redo it myself anyway.

Was this review helpful? [ YES ]
2 users found this review helpful