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Snickerdoodles Recipe

Snickerdoodles

Recipe courtesy Gale Gand

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (167)

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Average Rating:

Total Reviews: 167

Showing 51-60 of 167

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  • on October 08, 2009

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    These cookies were delicious. I almost didn't try the recipe after reading some of the negative comments. I have a "tried and true" snickerdoodle recipe from my grandmother, but I wanted to try something new. I came to the realization that the people making the negative comments had modified the recipe. I can not imagine substituting maple syrup for corn syrup - way different comsistency - not to mention flavor. I also would not replace butter with oil - would definitely impact the result. So often I find that people reviewing a recipe on this site have NOT actually followed the recipe, but have made all kinds of changes, and then write to complain about how something turned out.
    I followed the recipe exactly, mixing the dough in my kitchen aid mixture and letting it chill about an hour before rolling and baking. They were GREAT.

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  • on October 08, 2009

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    These were great fresh, but they were perfect after about 5 days. I made exactly as directed, but I chilled the dough for an hour, rolled the dough into balls, then chilled again.

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  • on September 19, 2009

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    After making the recipe nearly exactly to the letter, my fears were confirmed. In spite of the gorgeous fluffy texture of the cookie, the cookie is too rich for my taste. In my opinion, make the cookies with 1/2 cup of butter and 1/2 cup oil to keep the texture but lessen the overwhelming richness (or, instead of oil, go with apple sauce, or some combination of the three. Honestly, I prefer my Snickerdoodles to be VERY sweet and 2 cups granulated sugar doesn't cut it. Try also adding 1/2 cup brown sugar on top of that. Also, honey instead of the corn syrup works pretty well. All in all, a good recipe with a few bits of tweaking.

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  • on September 15, 2009

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    I followed the directions and used the maple syrup in place of the corn syrup, rolled them into walnut size balls and they still came out flat. They taste alright but I prefer thick and chewy snickerdoodles.

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  • on September 11, 2009

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    I also added one cup granulated sugar and one cup brown sugar and did not flatten them. I baked them at 350 for 10 minutes and they were chewy and delicious. Great texture and taste - I will definitely make them again.

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  • on August 17, 2009

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    I followed the recipe to the "T" and the cookies themselves turned out ok. I did find the timing for me to be a little off. Mine baked in only 7-8 minutes and my oven temperature is accurate. The taste of the cookie was alright, not my favorite but that is a personal preferance. My daughter and husband however liked them a lot. To me they are more of a fluffy shortbread type cookie. If that is what you are looking for then this recipe is a great one.

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  • on August 12, 2009

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    I've made these cookies twice. I followed the exact recipe once and didn't enjoy it much, but the second time I used them I used two cups of brown sugar instead of the regular and honey instead of the corn syrup and it was MUCH better! Also DO NOT flatten them out or they will come out hard.

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  • on July 19, 2009

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    These cookies were wonderful and so easy to make.

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  • on July 17, 2009

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    I've tried many different Snickerdoodle recipes & none have tasted this good. Easy to read recipe & easy to make. I loved these. I will deff make them again. & it deff helps to let them chill for an hour so it's not so sticky, it also helps them stay firm while baking & not flatten out. Delicious. ^_^

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  • on June 10, 2009

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    These were the first cookies i ever made. It was extremely easy to make and they are delicious. The were right amount of thickness and fluffy too. What i noticed is a smaller size ball the more body the cookie has. If you try to make it bigger they come out thinner. This is a must try recipe!

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