Reviewer:

sherree

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

Reviewed: May 7, 2012

I really love the texture of this cookie, which is what food is all about for me. It has a dense crusty edge and soft center. I know it's a sugar cookie, but the sugar is a bit much for me, so next time I will cut back on the sugar a bit and see how it goes. I subbed whole wheat flour for half of flour and you'd never know it. May up the wwflour next time too. These are perfect cookies for baking with kids, mine love rolling into balls and swirling in the sugar mix. We had a great time making these this afternoon.

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Reviewer:

roozoonoomom

Cooking Level: Expert

Reviewed: May 2, 2012

These are wonderful. Chewy on the inside, crisp on the outside. Yummy!

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1 user found this review helpful

Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Apr. 28, 2012

Awesome recipe! The only change I made was to sub Earth Balance for the butter to make them dairy free. Thanks!!

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Reviewer:

MelissaLovesCoffee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

Reviewed: Apr. 1, 2012

Best snickerdoodles ever! And they came out just as pretty as they were in the picture! The only thing I changed was reduced sugar to 1 cup instead of 1/2 cup. Perfect!

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Reviewer:

Savy1396

Home Town: Grass Valley, California, USA

Reviewed: Mar. 11, 2012

This recipe produces the best snickerdoodles I have ever tasted, hands down. Way to go, Sue W.!

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Reviewer:

ghanafoodie

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Mar. 7, 2012

ABSOLUTELY PERFECT!!! Snickerdoodles are my favorite cookies, and these were everything they should be. Also, to those at high altitudes, they work perfectly- no changes needed! Trust me on this, I'm at 9200ft. :)

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2 users found this review helpful