Recipe by LKUEHL
"This is a wonderful and easy cookie that my mother prepared for at least 50 years. Every time I take them somewhere everyone wants the recipe."
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1 1/2 cups
2 3/4 cups
cream of tartar
Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda!
I had high hopes for these after reading the reviews. They puffed up in the oven in the first five minutes, but by the time I took them out at 9 minutes,they came out totally flat. I followed the recipe exactly. And after the first batch was flat, I chilled the remaining dough, hoping that would help. Nope..made no diference. Any suggestions?
These are absolutely fabulous! The first time I tried them, I used butter, and they good, but they just seemed to be lacking something, and the color was very pale. The second time around, I used butter flavored shortening, and they were incredible! The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing.
First off, on the bad reviews for this particular recipe..one of the worst things you can do is use cheap products. This will cause taste variations and cooking consequences to turn out bad. I will give some advice...do not bake them for 9 minutes. Try them for 6 or 7 minutes. This will leave them soft and chewy. If your cookie dough is coming out like clay then try some variations like cutting down some of the flour. If it is pastey, add a tsp of milk. I myself had no problems with this recipe and found it to be very very good. Thank you so much for such a wonderful cookie.. It was excellent and we ate them up.
I followed the recipe EXACTLY, but they tasted like modeling clay.
I grew up on snickerdoodles and now they are my childrens favorites!
This is the best recipe for them on this site!
Please do not choose a snickerdoodle recipe using butter....it doesn't compare to the taste of the crisco ones...not even the same cookie!!!
These are sooo good! I make them all the time and what's good is the batter doesn't stick to your hands when you're rolling them , and they're really quick since you don't need to put them in the refrigerator. I definitely recommend this recipe!
Perfect little pillows of sweet, cinnamon-y, melt-in-your mouth Snickerdoodle. I added a teaspoon of vanilla just cuz, and baked them only until set, not "slightly brown" around the edges. This, I believe, is critical to the desired soft and tender result.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 55
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