I give this recipe a FIVE star. In the beginning, I have to say I had my doubt the way the dough turned out. When I trusted in all those good reviews and tried it out. They turned out to be the best thing. Crunchy and yet moist at the same time. Absolutely love these. Now, I have to figure out how I can restrain myself from eating them all.

This was an excellent recipe. I added a little cinnamon to the batter, but also found that I need to add more flour next time. The dough was very sticky and soft even after refrigerating it for a couple of hours.

Very tasty. I left out the almond extract as well and didn't sift the dry ingredients but the cookies still tasted great. Like everyone else's mine were a little crunchy on the edges and soft inside. I might add a little more brown sugar next time. I didn't really taste it much following the recipe. Also, I added a dash of nutmeg to the batter and it gave it a nice hint of the spice. I recommend this recipe.

These are the best snickerdoodles ever! They are the perfect blend of chewy and crispy, cinnamony and sweet. Absolutely fantastic! I replace the almond extract with extra vanilla and they still taste great!

I had doubts, but these are perfect, even the next day they're still soft. I agree.. decrease cream of tartar to 1 teaspoon and use another teaspoon of cinnamon and T of sugar.

My family has been making these for a while. The recent batch we made was on christmas eve. We decorated them by rolling the dough in red and green colored sugar. Also, I got incredibly frustrated and tired with sifting so I decided to skip the step and see how they would turn out. The result was a flatter, chewy cookie which appealed even better to myself because I don't fancy cakey fluffy cookies. I give this recipe a four because if you actually follow the recipe with the sifting they bake up that cakey way. Also, they dry out incredibly too fast in my opinion, which makes them good only a few days after being baked.

My kids love these Snickerdoodles! I think the almond extract gives them a nice taste. I like that this recipe doesn't call for shortening. They do seem crumbly though but I know that's due to the lack of shortening.

These cookies were awesome! I didn't get to eat much of them because they were gifts for people for Christmas. My friend's mother loved them and asked for the recipe. Your awesome, Tanya.

Perfect cookie and simple to make. I made them per the recipe and they made 4 dozen. I ran out of the cinnamon/sugar mixture that you roll them in. So I will double that part of the recipe next time.

I didn't like these cookies at all.The almond extract was very overpowering.Mrs. Sigg's Snickerdoodle recipe from this site has a much better flavor and looks picture perfect!

These were great! So far they ahve been demolished at both home and work, I'm not sure how someone could possibly have got this recipe wrong. I did however leave them in the oven for about 15 minutes, until they were just brown at the edges, and I also added two teaspoons of raw sugar into the cinnamon mix to add a tiny bit more crunch. Definitely a keeper.

Absolutely loved this recipe. Currently I am living in France and so I was looking for a snickerdoodle recipe that did not call for shortening. Found this one and made it for about 20 French youth. Was a great hit!!!

I used to work at a bakery and snickerdoodles were a customer favorite. I could never figure it out because I found those cookies to be dry, flat, and only vaguely cinnamon-y. I tried this recipe because my husband loves snickerdoodles and this was the first one that popped up on my search....And I need search no further. These cookies are fabulous. A slight crunch on the outside, a light texture on the inside that literally melts in your mouth. I omitted the almond extract because I detest the flavor, and I added a teaspoon of cinnamon to the flour. I also recommend using Saigon cinnamon (I think Spice Island is the brand I use)if you really enjoy a powerful cinnamon flavor.

These cookies were a hit this Christmas! Super yummy, soft and chewy, a new favorite in our family! I added a heaping teaspoonful of cinnamon to the flour for a stronger cinnamon flavor and left out the almond extract. I'll be making these for years to come!

When I was at Penn State there was a restaurant that used to make these and I loved them. I have never had them since but often thought about them. These are JUST like the ones I had way back then. Thanks for a great memory!

Very tasty. I never have almond extract or cream of tartar on hand, so I didn't put those in, and I converted the recipe to 12 servings and rounded off the measurements, because it gets something along the lines of 1/3 cup 2 tbsp 1 tsp of X ingredient. 50 cookies is way too much for 2 people.

Not very good. Had a very doughy/ floury aftertaste. Did not flatten into cookies. Bad taste. More like Almond EXTRACT cookies. Even my boyfriend's friends who will eat anything off the floor left untouched.