Reviewed: May 24, 2012

5 stars without the almond extract and the cinnamon doubled. Best snickerdoodles I've ever had.

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Reviewer:

lori+5

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

These cookies were great!!! They made me like snickerdoodles more than I used to. I kind of messed up the recipe but I still got a delicious result!!!

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Reviewer:

sadie

Cooking Level: Beginning

Reviewed: Feb. 27, 2012

Oh, my this is by far the BEST recipe for snickerdoodles! For those who didn't put the almond extract in, it is truly your loss. That is the magic in these cookies. They taste better than any store bakery cookie and the texture is divine. Thank you for such a wonderful recipe!

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Reviewer:

lucky26

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Happy Valley, Oregon, USA

Reviewed: Jan. 1, 2012

These are great!

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Reviewer:

NSROWE

Reviewed: Dec. 26, 2011

Mmmmm...yummy! I wanted some easy Christmas cookies to give out, and these were perfect! To make them look more Christmas- like, I rolled them in green, red, and white sprinkles, and then followed by the cinnamon/sugar mixture. My kids kept gobbling them up, I was afraid I wouldn't have enough to give out!!

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Reviewer:

CarrascoMommy

Reviewed: Dec. 23, 2011

I loved these cookies. By far the best recipe I’ve tried. I baked them for a school bake sale, and they sold like hotcakes! I halved the almond extract to 1/4 teaspoon, and it really helped the snickerdoodle flavor pop, and wasn’t over-powering. Next time though, I’d add more cinnamon to the rolling mixture.

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Reviewer:

pthsredskins2014

Reviewed: Dec. 18, 2011

These are absolutely fantastic. One of the best cookies I've ever made! They will definitely stay on our Christmas cookie list every year. Thanks for sharing!!

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Reviewer:

teresad0424

Reviewed: Dec. 7, 2011

This recipe was so easy and the cookies were fabulous. Slightly crispy on the outside and so light and fluffy inside. I did make a few changes of my own that worked out really well. I replaced 3/4 cup flour with whole wheat flour, added a full tsp of the cream of tarter and replaced 1/2 cup of the sugar for powdered sugar. Chilled for just over an hour and found it was easier to roll them into balls with my hands a little floured. I also flattened them just a little on the baking sheet before baking. In my oven the 8 minutes was just a minute too long, so 7 was perfect. So happy I found this recipe and will be making a bigger batch to package up as thank you gifts for the holidays.

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Reviewer:

Jenlovestocook

Cooking Level: Expert

Home Town: Stockton, California, USA

Reviewed: Nov. 14, 2011

I loved these cookies! Didn't add the almond extract due to me not having any but totally would have loved that in there, too. Soft and fluffy texture that is just delicious.

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Reviewer:

amberyl1

Reviewed: Sep. 28, 2011

A delicious cookie with a cup of coffee! Worth making, but gave it 4 stars because it needs a touch more flavor. THe addition of vanilla and almond is a must! I put 1 tsp of cinnamon in the dough but I'd venture to put much more in next time.

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