Reviewed: Jan. 4, 2010

So good - do try. BUT these have a different taste than white flour cookies. They are just tasty in there own way.

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Reviewed: Nov. 8, 2009

Only change I made was Smart Balance in place of butter. Yes, they are sticky. But, they turn out pefectly. I will chill the dough the next time. They do not taste like Ginger Snaps. Just of a browned, brown sugar tste. YUMMY!

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spicer

Reviewed: Sep. 9, 2009

I thought these were great! I made them exactly as the recipe said. The whole family loved them, couldn't ask for a better snickerdoodle texture!

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kurtara

Reviewed: Aug. 22, 2009

These are excellent cookies! The only change I made was to use half butter (1/4 c.) and half margarine (1/4 c.) instead of all butter. I've found using all butter usually makes cookies and cakes too dry. As I made it, the recipe turned out chewy and delicious. The whole wheat works really well with the brown sugar and cinnamon. My boyfriend, who generally eschews anything claiming to be healthier, actually liked them!

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 22, 2009

I can't seem to bring myself to follow recipes exactly, but for once I did. These are delicious and really easy.

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TFRach

Cooking Level: Intermediate

Reviewed: Aug. 6, 2009

I made these yesterday and they are gone. I used the smart balance butter blend and splenda baking and splenda brown. The recipe does not make many so if you have kids I would double it. My kids, 10 and 1, loved them. These cookies turned out like a bakery cookie. Chewy, soft, a little crispy on the edges. I think these are the best cookies I have ever baked.

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wholewheatbaker

Reviewed: Aug. 5, 2009

I discovered the snickerdoodle cookies just last year, and I loved it. Now that I am more conscious about what I put in my mouth, I find this great recipe for WW Snickerdoodles. Let me tell you, they are amazing!! I made them a bit bigger and got 30, baked for 9 mins at 350 and they were perfect! My son (he is 2) can't stop eating them. They have the right amount of flavor. I will definitely be making these very often! (also this recipe has a lot less calories than the other one on here, I'm sticking to this one!)

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Mariela Does Cakes

Cooking Level: Intermediate

Reviewed: Jun. 20, 2009

Wow! I'm impressed with how well these turned out, considering they don't have any white flour in them. They are delicious! I added almost a teaspoon of cinnamon to the batter - definitely essential if you want a flavorful cookie. They are pretty sweet so the sugar could be reduced.

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