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Snickerdoodles III
SUBMITTED BY:
Sue W
PHOTO BY:
Lorin Elise
"Soft sugar cookie with a cinnamon-sugar topping."
RECIPE RATING:
Read Reviews
(112)
Review/Rate This Recipe
Original recipe yield 4 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
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DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).
Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
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REVIEWS
Reviewed on Dec. 9, 2007 by
Matt
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Matt
Dec. 9, 2007
These are the best snickerdoodles Ive ever had. The cream of tarter doesn't really matter if it is added. I personally think they taste better that way.
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11 users found this review helpful
These are the best snickerdoodles Ive ever had. The cream of tarter doesn't really matter if...
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Reviewed on Jul. 23, 2007 by mamasanjrc
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mamasanjrc
Jul. 23, 2007
Snickerdoodles are my favorite cookie so I have tried 20+ recipes. This one is great HOWEVER turn the oven down a little - a tad below 375 degrees and be sure to use small scoops. Too big and they won't cook in the center. Always use room temp butter and eggs use the freshest ingredients possible and of the best quality you can afford.
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8 users found this review helpful
Snickerdoodles are my favorite cookie so I have tried 20+ recipes. This one is great HOWEVER...
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Reviewed on Jul. 16, 2007 by maf
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maf
Jul. 16, 2007
This is the same recipe my family has used for as long as I can remember. It uses butter instead of shortening, which I definitely prefer. I do not like to use shortening in anything. Also, it uses less butter/fat than other recipes, but the cookies still taste great. This is a classic snickerdoodle recipe and I always get rave reviews when I make them. For those who said the cookies didn’t bake well, I think the problem may have been your oven or the ingredients and not the recipe, because these always turn out perfectly for me. They are simple and fast to make and I almost always have the necessary ingredients in my kitchen.
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8 users found this review helpful
This is the same recipe my family has used for as long as I can remember. It uses butter...
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Reviewed on Dec. 3, 2006 by Renee
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Renee
Dec. 3, 2006
We used eggbeaters and I didn't have the cream of tarter and they still went over great. I would make this recipe again.
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6 users found this review helpful
We used eggbeaters and I didn't have the cream of tarter and they still went over great. I...
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Reviewed on Jan. 31, 2006 by Michelle
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Michelle
Jan. 31, 2006
These are better than any Snickerdoodles I've ever tried, and I've made many different recipes. I don't like the flat, crispy ones that most recipes make. These are soft and thick. Very yummy! I made these several times this fall/winter, and they were always eaten up right away. Oh, and I don't normally like to eat cookie dough - but this one is very good - hard to stay out of! Thanks for the great recipe!
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6 users found this review helpful
These are better than any Snickerdoodles I've ever tried, and I've made many different...
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Reviewed on Jul. 30, 2003 by RISS
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RISS
Jul. 30, 2003
These cookies were really disappointing. Not at ALL the usual snickerdoodle cookie we all grew up with. They dont spread and stay in mounds. The flavor isn't anything wonderful, as it is a cookie that seems dry and light on flavor. My suggestion, find a new recipe when looking for snickerdoodle, pass this one up.
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6 users found this review helpful
These cookies were really disappointing. Not at ALL the usual snickerdoodle cookie we all grew...
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Reviewed on Oct. 22, 2006 by
sarakyong
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sarakyong
Oct. 22, 2006
I didn't have cream of tartar, and these still came out fabulous. I was really craving cookies and needed a simple ingredient list since I don't have much. My favorite part is how the edges are crispy while the center stays chewy for days. I can't wait to make these for my family for the holidays.
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5 users found this review helpful
I didn't have cream of tartar, and these still came out fabulous. I was really craving cookies...
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Reviewed on Oct. 6, 2005 by msdutchy
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msdutchy
Oct. 6, 2005
Just made these - Great recipe and the taste is wonderful :) Only thing I found was that the dough was sticky to roll in my hands but I found a very simple and quick solution of wetting my hands with water before rolling the balls. Worked wonderfully, no more sticky and also rolling in the cinnamon/sugar mixture sticked to the balls better. Great recipe!
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5 users found this review helpful
Just made these - Great recipe and the taste is wonderful :) Only thing I found was that the...
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Reviewed on Jan. 25, 2004 by
Adub
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Adub
Jan. 25, 2004
These taste just like my Grandma's snickerdoodles! I made them for a party and they were gobbled up. Tip: for special Christmas snickerdoodles, die the sugar red and/or green and the cookies have the crackled look, but festive!
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5 users found this review helpful
These taste just like my Grandma's snickerdoodles! I made them for a party and they were...
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