These were great! I made these for a potluck, and one of my co-workers asked for the recipe. I made the mistake of making a batch a little too small so they came out a little dry and crunchy, but still good :). Thanks for sharing!

I rated this cookie a 3 because it was just ok. I followed the recipe pretty much as directed, except I added 1 tsp. vanilla and only 1/4 tsp. salt as other reviewers had said. It was very easy to make and without a lot of mess. What I didn't like about it was that they didn't stay soft. After they were completely cooled they got very crunchy. That could have been because I made them a bit smaller. I got 40 cookies out of the entire recipe. The other problem that I had was that I could taste egg. It was more of an aftertaste, but I don't really like my breakfast mixed with my cookies. This could have been something I did wrong since I didn't see anyone else saying anything about it. I probably won't make this recipe again.

Great recipe. I took others' advice and used the parchment paper. I started rolling in the sugar, then switched to a bag - much easier, and coats better with the bag! Definitely a keeper!

I've only ever used the Better Homes & Gardens recipe for snickerdoodles, and from what I remember, these are much better. They are soft and chewy from the oven, but end up crispy. I like to flattened them slightly before cooking as others suggested, too. I used butter flavored shortening. I also had to cook these for 12-14 minutes before they were even set.

Excellent!! I add a little vanilla to mine. Great recipe, I will use again and again

I used a 3/4 c whole wheat flour, and 1/2 splenda in this recipe in place of some of the ap flour/sugar. They tasted pretty good and my Mom liked them, which is why I made them. However 1 1/2 days later and they are pretty darn stale. Kinda did not have *too* much flavor. Oh well.....

Fantasic! I didn't have any cream of tartar on hand so I used a conversion I found online and instead used 3 teaspoons of baking powder and a half teaspoon of baking soda, omitting the 1 tsp of baking soda called for in the recipe. They turned out soft and perfect!

great cookies

Great recipe. I like the method of using a baggie for the sugar and cinnamon. Faster and less mess.

This recipe was perfect! I was looking for a snickerdoodle recipe like the ones I ate as a kid and this was it. They were crisp on the edges and chewy on the inside. I did add just a splash of vanilla and subbed a half stick of butter I had left over in the fridge for some of the shorting. Even without my small changes I would still give it five stars. Hubby and kids loved them.

These were the best snickerdoodles! I did add the vanilla as others suggested, and used butter - YUM!

Great little cookie! Very tender, crisp/chewy edges. Never mind greasing the cookie sheets, use parchment paper instead. I doubled the cinnamon/sugar mix though. This made 4 dozen good sized cookies. We love snickerdoodles. Thanks.

the flavor is good, they were just a little dry.

Yes, many Snickerdoodle recipes are essentially alike, but it's hard to beat this one for its ease of preparation and a no-butter formula. Outstanding.

These are fabulous!!!! The only thing I changed was that I used butter instead of shortening. Santa will love them!!!

Recipe works very well for a basic structure, but cookies tasted more like sugary biscuits than cookies in first batch. Second batch, I added one teaspoon of vanilla extract, and they turned out absolutely yummy! These are white cookies, so take them out when the timer goes off, even if they don't look done otherwise they will be hard when cooled.