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The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 81 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Snickerdoodles in Complete Guide to Baking , p43
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Reviewed on Feb. 03, 2013 by jmkasprak
The flavor was fantastic! If you want them to look like balls, you probably have to roll them into balls and then chill them before baking.
Reviewed on Dec. 28, 2012 by mmachado
My family absolutely raved about these cookies. It will be a year round cookie for us not just for Christmas.
Reviewed on Dec. 20, 2012 by ElishaBig
First snickerdoodle recipe I've tried - these cookies were super easy to make and quite tasty! Mine didn't flatten too much while baking and they are perfectly crisp outside while soft and chewy inside.
Reviewed on Dec. 13, 2012 by countrygirl_717
By far the best snickerdoodle recipe I've ever made! These are my husbands favorite cookie and I think I finally found a recipe that's a keeper! And they're really a cinch to make too.
Reviewed on Dec. 11, 2012 by snowprincess_sara_chip
Have made this recipe so many times and each time it is a hit! The trick we found is to slightly undercook them. Then they are soft in the middle, you have to put them into an air tight container before they are fully cooled or else the outside hardens too much and they become tiny rocks. You can also freeze them, then thaw and they taste as good as they did the first day:) I always get compliments when I feed these cookies to company, I am becoming famous for them!
Reviewed on Dec. 11, 2012 by crossties1
After such mixed reviews I almost didn't make them, but I decided to make this a school experiment, and we love the results. Our theory- overcooked snickerdoodles would have given people a hard, crumbly cookie, and overmixed dough will make them tough. We went exactly by the recipe for the first set, and reduced the cook time for the second (because we also reduced the cookie size). We creamed the room temperature (72 degrees) butter and sugar very, very well. We mixed dry ingredients in different bowl, then added in three groups, mixing in by hand, and not overmixing. Batter was perfect- not crumbly, not gooey. The temp of the room and humidity plays a huge factor with cookies. Our first cookies were small- 18 grams -yes, we measured, and they were no more than 1" in diameter. I pulled them at 10 minutes, and they were gloriously puffy, and less than 2" in diameter. They did not lose much height. The next set was half the size- only 10 grams and maybe 3/4" diameter. They were much closer to the picture, but because they are so small they don't get the crackly top that makes the cookies recognizable snickerdoodles. And they still spread to just over 1". We pulled those at 8 minutes, and I would not go any longer. Our decision; don't overmix, do NOT overcook (you should not see any browning on these, just like sugar cookies or shortbread), and don't expect the cookies that are in the pic. These will be tasty one or two-bite, slightly soft, slightly chewy cookies when moved to a ziplock bag as soon as they have cooled (about 3-5 minutes). We yielded 40 cookies, some 18 grams and some 10.
Reviewed on Dec. 09, 2012 by LadyGuise
These cookies were very easy to make and tasted super yummy coming right out of the oven. They weren't as good the next day after they got hard (though, I prefer soft cookies), but they still had a good taste. I would make these again as long as I was in the mood for them immediately out of the oven. Also, I doubled the recipe and still only yielded about 2 1/2 dozen, so if you are planning to make for a large group, I would double the recipe.
Reviewed on Dec. 05, 2012 by bearcub1
If you are talking about my recipe ( the one that is over a hundred years old), then just so you know, they are not suppose to be balls...they are flat...I had never heard of nor seen any of them that were balls until this web site..I don't think you did any thing wrong though...
Reviewed on Dec. 04, 2012 by alex0jewels
i made this and thy were very good, but they did not turn out like balls in the picture. they turned out like flat cookies that i didnt like. did i do something wrong? if anyone know then can you please tell me? thanks
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