Reviewed: Oct. 1, 2009

Yummy! I somehow did not have milk available so I didn't put any milk. It didn't affect the texture too much, but I think it made the almond extract flavoring really obviously strong. Next time, I will add the milk but use less (or none) almond extract.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alliebaba

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

These cookies were very good! I did use half a cup of butter and half a cup of shortening though! Big hit with the family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katherine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

I didn't use the almond extract because my baby doesn't eat nuts yet but these are the best snickerdoodles I've ever made. My whole family loved them. I also cut the white sugar down to 2/3rds and will try 1/2 of the amt next time. Excellent recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

senoritobebitobonito

Home Town: Redwood City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

OMIT ALMOND EXTRACT

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

My kids and I love this recipe! We liked using butter in place of shortening! A family favorite!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

meredith

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2009

AMAZING FLAVOR! The almond extract makes all the difference in this cookie. I followed this recipe almost exactly, only adding a bit of nutmeg to the batter, and they turned out perfect!!! My kids and husband LOVE snickerdoodles and love the crunch around the edges and the soft chewy inside. Will make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

I didn't sift the dry ingredients and I didn't let it chill at all. I also added a little extra cinnamon and sugar to the mixture I rolled the dough in. They came out soft and chewy a bit which is exactly what I was hoping for. After I put the dough on the cookie sheet I pressed it down a bit. They were delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABAKERGIRL

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

This was a big hit, and I will make them again. I did think a bit of nutmeg would be good so I added it to the sugar/cinnamon mixture. Next time, I think I'll add a bit to the dough. Maybe an 8th tsp.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Robin

Cooking Level: Intermediate

Home Town: Fanwood, New Jersey, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

My sons and I made these delicious cookies. I haven't been a fan of snickerdoodles in the past, but these are wonderful! The almond and vanilla add a wonderful flavor. They turned out perfectly and my family loved them! It took 10-11 minutes for these cookies to bake. I live at sea level so this may be why it took longer. Putting the dough in the refrigerator for about 1 hour made it easy to work with. After the cookies have cooled, put them in a covered container to keep them soft. If you like them crunchy, cover them with wax paper and leave out overnight. Great recipe! Enjoy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Candace Makela Photography

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Bremerton, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

I made one of the other highly rated Snickerdoodle recipes last week; they were hard and just OK. My sister called them hockey pucks. ;-) Yesterday I tried this recipe; it is excellent!! I eliminated the almond extract, and I like smaller cookies, so I rolled smaller balls, they were soft and just so delish!! I'm wondering the origin of the name.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Deborah

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chawsuu

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CaseyMK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOMMA8

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

springermom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kissthecook

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Noelle, the domestic one.

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Living In: Valparaiso, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chiromom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful