Snickerdoodles

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mine came out kinda flat but they were good

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How can a cookie be too rich???? I don't understand many of these comments when people change recipes then complain about them, as another reviewer has mentioned. Gale Gand is the leading pastry chef in this country. If she has a recipe for a cookie, you can take it to the bank that it's the best it can be. I made these w/ honey also as some of the readers suggested, but I found that depending on the type of honey you use, that flavor follows the cookie. I imagine that's why she chose corn syrup. There's only one kind, it gives the extra sweetness and proper consistency to the dough. If you're out of some ingredient and try another substitue, that's one thing, but stick to this recipe and you'll be sooooo happy!!!!

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These were super-easy and the favorite around my house this year among the cookies that I have made for Christmas. I chose this recipe to add something new to our normal rotation of Christmas Cookies. I followed the recipe exactly, and these got a huge 'thumbs up' from my family, including my usually picky husband. Thanks for the new tradition!

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No matter how I cooked these. soft or crisp I just couldn't get away from the corn syrup taste and texture. I made the recipe exactly as written and used quality ingredients.

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I love these and I have tried several recipes before finding this one. They were a hit. I loved how soft and chewy they were with just the right amount of sweetness. I thought they were too doughy and underdone when I took them out but when they cooled they were perfect! The few I had left were still good a couple of days later.

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Using butter instead of shortening or a combination of butter and shortening makes a difference in the flavor and consistency of these Snickerdoodles.

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I was a little concerned about these when I saw just how much baking soda and baking powder were in these. When I snuck a little of the cookie dough and found it to be very mineraly, I was worried. The cinnamon and sugar masks the flavor in the finished cookie, but it still remains. I would adjust the recipe before I made these again. I would add a little more cinnamon to the dough, and lessen the amount of baking soda and baking powder.

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These are the best ever! I baked two dozen. Froze the dough. Baked another two dozen two weeks later and they tasted as good as the first dozen. Thanks Gale. I miss your show by the way.

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I couldn't believe how simple these were! Absolutely delish!

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Lord knows I don't need 40 cookies, so I cut all of the ingredients in half to only make 20 cookies, but I still ended up with 30 cookies. I didn't have corn syrup, so I used honey. The dough came out very crumbly, but when I mushed it in my hands, it stuck together. I baked these at 375 for 12 minutes and they came out delicious! This will be my go-to snickerdoodle recipe!