Reviewed: Jan. 31, 2012

Great and a classic cant wait to share them

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Reviewed: Jan. 28, 2012

They had an interesting aftertaste, but I think it's because there's no vanilla in them. I thought that was odd. For this recipe, I'd add 1/2 tsp. vanilla with the eggs.

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Kayla

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Reviewed: Jan. 18, 2012

Been using this recipe for years and finally getting around to reviewing it! Love these. I took another reviewers advice and froze them after rolling them in the sugar. That way I always have perfect cookies to serve warm at anytime.

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Stewheart

Reviewed: Jan. 15, 2012

The only substitutions I made were: adding 1 tsp. vanilla and used butter instead of shortening as other reviewers recommended. My cookies turned out flat despite having been refridgerated. I believe it was because of my cream of tartar...it was a bit old, but I tried to use it anyway. But my 2 star rating is not because of the flatness of the cookies, but for the taste. I've only made Egg Nog Snickerdooles in the past at Christmas time. They have a much better flavor than these. I don't know what I was expecting, but these were a taste disappointment for me. I will stick to my Egg Nog Snickerdoodle recipe from now on. Sorry Amy!

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trish-the-dish

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

These came out delicious! I did make a few changes that I believe actually improved it. I used 1 cup of sweet salted butter instead of shortening and omitted the salt. I use self rising flour so there is no need for baking soda. I didn't have cream of tartar but they still came out fine. I also added about 2 teaspoons of vanilla extract. They came out perfect :)

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Olivia

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

I like my snickerdoodles soft and chewy, these turn out hard and crisp. They are a good tasting cookie, just not the texture I was hoping for.

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esme1701

Home Town: Portland, Oregon, USA

Reviewed: Dec. 22, 2011

I just used this! It's great. Followed it completely only I left the dough in the fridge for 1 hour before rolling it in the sugar and cinnamon, and I put it back in the fridge between each batch. They came out so great that my grandma wants me to makes these from now on! First time making snickerdoodles and I love this recipe!

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clarissafrn

Reviewed: Dec. 21, 2011

I love Snickerdoodles and this is definitely my all time favorite recipe!! I substitute butter for shortening. I also freeze the dough in balls, and they keep great!!

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thebaker13

Reviewed: Dec. 19, 2011

Excellent cookie! I used salted butter and omitted the salt instead of using shortening and they were amazing! Doubling the recipe was definately no problem. You can't get any easier than this and the flavor was greatl I will be using this for the holidays each year, thank you!

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mavvymoo

Reviewed: Dec. 14, 2011

Wonderful cookies! I must roll mine small because I got about 100 cookies from this recipe! I used 1/2 c butter and 1/2 cup shortening because that is all I had. Also, I ran out of cinnamon/sugar mixture halfway through rolling, and didn't have any more cinnamon on hand, so I did the other half with pumpkin pie spice...I think I like it better!!! Thanks for the recipe!

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