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!

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Candace Makela Photography

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Bremerton, Washington, USA

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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.

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Deborah

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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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.

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chawsuu

Cooking Level: Intermediate

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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.

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Liz

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Idaho Falls, Idaho, USA

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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.

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CaseyMK

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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!

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MOMMA8

Cooking Level: Intermediate

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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.

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springermom

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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.

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kissthecook

Cooking Level: Beginning

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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.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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.

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Noelle, the domestic one.

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Living In: Valparaiso, Indiana, USA

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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.

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chiromom

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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.

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Juniper

Cooking Level: Expert

Home Town: Wentworth Falls, New South Wales, Australia

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Reviewed: Aug. 31, 2007

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!!!

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Gwenefer

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Reviewed: Feb. 24, 2007

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.

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AcademiaNut

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 6, 2007

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!

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11768

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Reviewed: Dec. 11, 2006

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!

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jopadorr

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Reviewed: Dec. 2, 2006

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.

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S. Sundt

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Dec. 1, 2006

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.

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applemnki

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Reviewed: Nov. 23, 2006

This recipe is easy and it makes a ton of cookies - perfect for a holiday cookie exchange. I chill half the dough while I roll the other half, and I've never had trouble with the dough being too sticky. My daughters love to help roll the balls in the sugar. The cookies are delicious and just crisp enough on the outside while soft on the inside.

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TWOCATMOMMY

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Reviewed: Jul. 9, 2006

Wonderful cookies! My boyfriend and his family loved them!

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texascorner08

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Tanya's Snickerdoodles

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