Reviewed: Nov. 17, 2009

Great recipe! Easy because I had all the ingredients on the list already in my home! The only problem is we eat WAY too many every time a make them!

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Amy Rosalee

Cooking Level: Beginning

Living In: Kirkland, Washington, USA

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Reviewed: Nov. 12, 2009

My daughter and I just made these cookies and are having a hard time leaving them alone! Totally delicious! Since we didn't have any whole flour on hand, we just used all-purpose flour. Still turned out awesome. Will try with the WW flour next time!! :)

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JeanneBean

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Oak Forest, Illinois, USA

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Reviewed: Nov. 4, 2009

I added almond extract, 1/2 teaspoon cream of tartar, cinnamon, and a touch of nutmeg to the batter. Also used all whole wheat flour. They came out delicious, a little puffier but still with that chewy feel. Bottom rack burned, but 9 minutes on middle rack seemed to do the trick. Next time I might use a little less sugar because they are so sweet, but otherwise they're delicious... I'd definitely recommend the nutmeg addition for the holidays.

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danicaf

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Reviewed: Oct. 30, 2009

I always get great reviews when I make these. I add a teaspoon of pure vanilla extract to the mix and that gives it an extra touch.

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Kimberly

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Reviewed: Jul. 20, 2009

For wheat snickerdoodles, these were pretty good. I made it, as is. Everything seems to work out well except the cinnamon flavor. The wheat over powered the cinnamon coading. These were yummy but if I want a snickerdoodle, I think it needs more cinnamon. Mayby ill try to put it in the dough as well. Great cookies, thanks.

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darthotto

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Reviewed: Jul. 11, 2009

LOVED these cookies! Recipe works as is - doesn't need to be messed with as others seem to do.

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jsprain

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Reviewed: May 17, 2009

I'm not sure what I did wrong, but the cookies spread only tot he edges and the middle was still very big and bulky. It tasted okay, but they were hard to pick up.

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Red

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Reviewed: Apr. 30, 2009

This recipe is delicious. The cookies are soft and chewy and light. I added a smidge of cream of tartar as per people's suggestions, but i think it probably wasn't necessary. The main thing i did differently was use McCormick Chai Spice Blend instead of cinnamon - it gives the cookies a bit more of a kick!

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Aviva

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Reviewed: Apr. 6, 2009

They were great the hole family loved them :)

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holiday

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Reviewed: Mar. 29, 2009

YUM!! I used whole wheat PASTRY flour and my family (including two kids) loved this recipe. I rolled into balls and did not flatten as someone else suggested.

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JenniferD

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

I was craving something slightly sweet and these hit the spot! I scaled the recipe down by half, and followed the recipe exactly except that I used one whole egg. They're light but satisfyingly rich. You can't tell it's made with whole wheat -- next time I'll try it without the AP flour!

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Pauline

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 14, 2009

YUM YUM YUM! Everyone's favorite... we have these in the house almost constantly. I have started using all whole wheat flour and they seem the exact same to me. the perfect yummy cookie, thank you!

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LeslieMetze

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Reviewed: Dec. 24, 2008

These were okay...I would not make them again.

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Steph

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Dec. 19, 2008

These are great! I had whole wheat flour from something else and couldnt figure out what to do with it. I too added 1tsp vanilla,and used pumpkin pie spice instead of cinnamon. I even had to substitute for the butter and the eggs (I have allergies) and they still turned out great!

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ALISONCRW

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Reviewed: Dec. 11, 2008

I thought these were only alright, but my husband loves them and they are made with whole wheat (and he HATES whole wheat), so I'm giving them 4 stars.

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escais

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 5, 2008

I enjoyed the cookies, probably because I actually followed the recipe.

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ilovefoodyum

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Reviewed: Oct. 20, 2008

OMG! This is my new favorite cookie. My husband could taste the difference from the original recipe, but loves this one too.

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angelazdesign

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Reviewed: Jul. 2, 2008

Mhmmm...these cookies were very good. Crunchy on the outside and soft&chewy inside. I added more cinnimon into the batter and it turned out delicious! One of the best soft sugar cookie recipes I have tried!

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pinkchiweenies

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Reviewed: Jun. 22, 2008

Absolutely wonderful, maybe the best snickerdoodle I've ever made!! I think the secret to this recipe is to make them by hand instead of using a mixer. If your butter is room temp this isn't too hard. Also, I used two whole eggs--just didn't feel like separating them; 1t cream of tartar; and pumpkin pie spice instead of cinnamon. I also added 1t vanilla after the eggs to the batter. Definately cook 8 or less minutes.

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TREEMOM

Cooking Level: Expert

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Reviewed: May 10, 2008

excellent Recipe!! Used all wheat flour, 2 whole eggs, and extra cinnamon and sugar in the dough (doubled). Family gobbled them down and has no idea they are full of WHEAT flour. Thank you.

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