Recipe by CATHE BRUNNER
"My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking."
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1 1/4 cups
2 3/4 cups
cream of tartar
My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle queen.
The end result reminded me more of a sugar cookie, than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable.
VERY GOOD! I add cinnamon to the batter and used brown suger, cinnamon,and,nutmeg for the topping.Perfect sinkerdoodle cookie
These were okay. The sugar/cinnamon/nutmeg needed to be doubled and these burned really easy, for some reason. And they didn't really spread. They were kind of snickerdoodle blobs. Not my favorite snickerdoodle recipe, but it's acceptable. It was easy, that's for sure. NOTE: They've been downgraded to a no-go. Husband did not like these at all.
Perfectly crispy with a nice light fluffy center. I used mace instead of nutmeg since I had none on hand, and they still taste perfect.
well... i followed evry direction.. and they jus did not come out very good... :(
i was really looking forward 2 some good snickerdoodles.. but was introduced 2 really puffed up doughy at first then turned hard as rock.....
Probably the best i have ever had
Good one!! Love the addition of nutmeg. I also add a touch of nutmeg to the batter!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 82
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