Comments on: Easy Snickerdoodle Recipe

By: lvintennessee

lvintennessee — Sat, 21 May 2016 17:56:51 +0000

Left a comment too – too lazy to retype. Long story short – We experimented and added 1 tsp of vanilla and refrigerated dough for about 20 minutes. Whether you refrigerate the dough or not, we really enjoyed the batch with the added vanilla. Great, easy cookie!

By: lvintennessee

lvintennessee — Sat, 21 May 2016 17:55:01 +0000

We made two batches and added 1 tsp of vanilla to one batch. We thought the added vanilla kicked them up a notch.
We really liked the recipe! The cookies turned out nice and round (rarely happens for me).
One other variation we tried. In one batch, we made the recipe as is (the dough was a little gooey but still able to roll ball and roll them in the sugar/cinnamon just fine – cookies baked perfectly into a flat round shape – tender throughout).
In another batch, we chilled the dough for about 20 minutes. Dough was less gooey and easier to roll into a ball. The end result created a slightly different cookie – slightly risen in the middle (like I’ve seen a lot of classic snicker doodles). They were tender in the middle, with a little bit of crunch to the edge (we baked the same amount of time – 12 minutes (rotating the pan at the 6 minute mark)).
Still an awesome cookie either way you try it.

By: Mandy W.

Mandy W. — Thu, 26 Nov 2015 07:38:45 +0000

I was looking for a Snickerdoodle recipe that didn’t use shortening, and these turned out just fantastic. Great recipe for getting a taste of home for expats!

By: jennybenge

jennybenge — Tue, 25 Aug 2015 13:51:25 +0000

AMAZING!!!! Made these for my boss (they’re his favorites) and co-workers and they’ve disappeared at a rapid pace!

By: chyna

chyna — Tue, 25 Jun 2013 03:11:00 +0000

I loved the recipe but if u replace the butter with 3/4 smart butter 1/4 a mixeture of butter milk and olive oil makes cookies soft and bouncy

By: Kelly

Kelly — Sun, 15 Jul 2012 18:37:39 +0000

A yummy alternative to the cream of tartar recipe, but I like the other version better.

By: Natalie

Natalie — Thu, 12 Jul 2012 22:18:21 +0000

My first time making snickerdoodles & they are AWESOME! So fluffy, buttery & delicious! Thanks for the recipe!

By: roz451

roz451 — Tue, 01 May 2012 01:50:58 +0000

OMG!!! Easy and yummy!

By: Eugenia

Eugenia — Thu, 22 Mar 2012 16:53:05 +0000

These were great and so easy! Snickerdoodles aren’t really my thing, but I took them to a potluck and they disappeared

By: piescientista

piescientista — Mon, 06 Feb 2012 15:29:34 +0000

I made a half batch of these last night and they turned out great. To get nice fluffy cookies with an all- butter recipe (because shortening is gross), one trick is to have the butter fairly cold. I melted mine and mixed with sugar, then stuck it in the fridge for a few minuted to get cold, then gave it a quick fluff with the blender and added the remaining ingredients. After rolling my balls I stuck them in the freezer for a few minutes, then baked as directed just until the very edges felt crisp and the top was set but still a bit soft. This produced exactly the kind of soft snickerdoodle you get from typical recipes without any cream of tartar or shortening.