Snickerdoodles Recipe

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. 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

Reviewed on Nov. 13, 2012 by asisson10

So easy and amazingly good! My batter was a little soft but after 5 minutes in the freezer it worked out perfect.

Reviewed on Nov. 12, 2012 by nicholauswills

Super fast to make up. Absolute perfection! Perfect after dinner snack! Thank you for sharing.

Reviewed on Aug. 26, 2012 by catlovesbooks

Most definitely a keeper! They are so delicious!

Reviewed on May. 16, 2012 by RawrItzRene

I honestly liked it, but that means I have to eat it fresh. After it cooled down it got all hard. Maybe it was the way I made it. I don't know.

Reviewed on Mar. 20, 2012 by dirtswife

I love this recipe because it uses butter instead of shortening. The cookies do flatten somewhat, but have a somewhat crunchy outside and a nice, soft inside. I had no problems at all with the dough being too soft - I was able to roll it in my hands with no problems and I did not even have to chill it first. This recipe is definitely a keeper.

Reviewed on Mar. 18, 2012 by Tigerlily61

Great cookies. Its so quick and easy to make. Odds are, you may already have all the ingredients. I always get lots of compliments and asked for the recipe. I will definately make them again.

Reviewed on Dec. 26, 2011 by bearcub1

OOOPS..... I miss spelled my email address its   my04nomad@yahoo.com ...SORRY

Reviewed on Dec. 24, 2011 by bearcub1

I put the recipe on the Forum section..did you get it? If not I will send it via e-mail. My address my03nomad@yahoo.com .

bearcub1

Reviewed on Dec. 23, 2011 by lildementedchef

mine came out flat though but were delicious

Reviewed on Dec. 21, 2011 by bearcub1

Snickerdoodles                                            400*  8-10 min.(on mine it's usually 8 min)

1 cup Oleo

1 1/2 cups sugar

2 eggs

2 3/4 cups flour  (the original was "enough flour til it looks good ") LOL (So thats what looked good to me)

2 tsp cream of tarter

1 tsp baking soda

1 tsp salt

1 tsp vanilla

Cream first 3 ingredients together then add rest and mix well....

Roll into 1" balls and roll into a mixture of cinnamon and sugar ( there were no amounts given on the original) place on greased cookie sheet, flatten and bake.

GOOD LUCK AND ENJOY....Please let me know your thoughts too

Reviewed on Dec. 21, 2011 by trisha6623

They didn't look like the pic but they did turn out good. I put the batter in the freezer for 10 mins and baked for 10 mins. My cookies were crunchy but it wasn't a bad crunchy. They tasted great!

Reviewed on Dec. 21, 2011 by cutietootie

Would love to have that 100 year old tried and true receipe.

Cutietootie

Reviewed on Dec. 20, 2011 by tejchmacat

I doubled this recipe, but found it too soft to form firm balls & the globs I did manage to get & coat flattened out to large cookies on the sheet. What gives?

Reviewed on Dec. 20, 2011 by max duva

To. Bearcub1 Would you be willing to share your 100 year old recipe? Would love to try it. Maxduva@yahoo.com

Reviewed on Dec. 19, 2011 by Babsy_Boop

Easy to make and delicious

Reviewed on Dec. 16, 2011 by Logan's Mom

This recipe was absolutely gross. They wouldn't cook...and tasted horrible. Not to mention they are flat like regular cookies. Awesome since they were for a cookie bake.

Reviewed on Dec. 16, 2011 by emilyfrench

I followed the recipe exactly and my cookies are hard and crunchy. Aren't snickerdoodles suppose to be soft?

Reviewed on Dec. 15, 2011 by chloefoster05@yahoo.com

This was easy to make and oh so yummy!

Reviewed on Dec. 14, 2011 by agwife

I have never been a big fan of snickerdoodles, but I thought I would try these. They were very easy to mix up. After reading other reviews I left them in the refrigerator overnight. Some of them came out looking like the picture, but most of them flattened out like a normal cookie. Still not a big fan, but they are ok.

Reviewed on Dec. 13, 2011 by devotedtoad

So good and easy to make. I put them in the freezer for 10min. before putting in th oven and they stayed rounded. Cute and YummY! Will make again.

Reviewed on Dec. 13, 2011 by bearcub1

I have a recipe for Snickerdoodles that is over 100 yrs old...It is very good and haven't found one yet that will beat it....and they aren't round balls...you roll then into a ball..then roll in the cinnamon and sugar but you flatten them a little before popping them into the oven.

Reviewed on Dec. 13, 2011 by LindaLewis

Poor photography -- if you look closely, the cookies in the photo are shown after they are baked and positioned strangely. Snickerdoodles are supposed to fall and have crinkly tops. For a festive touch, dip the cinnamon-sugar dipped ball into red or green sprinkles.

Reviewed on Dec. 13, 2011 by ElisaHart

Great holiday recipe you have there! Do you mind sharing on the USPS Facebook page? Here's the link: http://on.fb.me/ujGGtE. Thanks! Happy holidays! -Elisa

Reviewed on Dec. 13, 2011 by sweetthings64

I have made snickerdoodles for years. It's my children's favorite cookies. I use Imperial instead of butter & don't leave out the cream of tartar. I have refrigeratored the dough and some time I haven't,but the cookie mounts up better.

Reviewed on Dec. 13, 2011 by brooksville

Yes they flatten, I have been making a similar receipe for over 50 years and been in my family receipe box long before that. I have never had a bad batch unless you count over cooked. Goes back to when women had what was know as pantry staples and made these delicious cookies. Not to many people don't know what a Snickerdoodle is.

Reviewed on Dec. 13, 2011 by Countryenough

For those whose cookies spread: the butter may have been too warm, ("room temperature" can be very different from house to house) or the dough may have been over-creamed. Mixing causes friction which can make the dough too warm, again. Try letting the dough rest overnight in the refrigerator. Some times 2-3 hours isn't enough.

Reviewed on Dec. 10, 2011 by MrsKase

Mine did end up like a reg. cookie, but were still very pretty, maybe they gave them raw in the photo for the recipient to bake?

Reviewed on Dec. 09, 2011 by MrsKase

I never made these as round balls before, I usually make pecan cresents as balls instead but looking for a more economic christmas this year and this means no expensive nuts, do not understand why some people had flattened ? ? ?

Reviewed on Dec. 07, 2011 by churmusidn

I've made snickerdoodles before, and like previous reviewers, thought what a cute "round" cookie. But what disappointed me was the dough. It was very hard to work with and crumbled as I was shaping the balls. :( I didn't even get as far as putting them in my oven. The dough went straight to the garbage!!!

Reviewed on Dec. 07, 2011 by Tammy9

The picture is deceiving. These cookies do flatten like a normal cookie so make sure you don't put them too close together when baking. I also added an extra tsp of cinnamon as I am a cinnamon lover. Other than that great recipe.

Reviewed on Dec. 05, 2011 by dcboyd

david likes

Reviewed on Dec. 03, 2011 by mcguyver

The picture is deceiving. I bake these all the time, we love them, mine always flatten. So I seen these, which to me look like when done, like balls. Was I wrong and dispointed.

Reviewed on Nov. 14, 2011 by hayport

Delicious, quick, and easy!!

Reviewed on Nov. 06, 2011 by MichMajor

Like someone else also mentioned mine went flat during baking, like a cookie. From the picture I thought they'd be little round dough balls but they look completely deflated. I would try another recipe before using this one again.

Reviewed on May. 15, 2011 by neoluddites

The cookie dough had the right consistency when rolled into balls, but bled everywhere while baking. I've made these before but couldn't find my usual recipe; so I tried this one, and won't ever use it again. I threw the cookies out ....

Reviewed on May. 10, 2011 by Kris Countryman

So good and so easy.

Reviewed on Jan. 21, 2011 by lengelfam

This is a such a yummy cookie. I was looking for something to do with my two and a half year old on a snowy day and with a limited pantry. She had so much fun rolling these in the cinnamon sugar and placing them on the cookie sheet. I love that these are both chewy and crunchy. Mine turned out just like the picture!

Reviewed on Dec. 22, 2010 by Ashley_Riddle

I just made these, actually have some baking in the oven. The cooled ones are amazing. They are crunchy on the outside and soft on the inside. Perfect!

Reviewed on Dec. 21, 2010 by Edyne Jurai

These cookies are an absolute delight and wonderfully delicious! I made these awhile back and both my husband and myself loved them! :)

Reviewed on Dec. 19, 2010 by Ziarno

I like to roll half the cookies in red sugar and half in green sugar at Christmas time.

Reviewed on Dec. 16, 2010 by Ceal1966

Yummy!

Reviewed on Dec. 14, 2010 by JudithRN3

Retrieved my mom's old recipe: added 1/2 tsp baking soda, and 1 tsp cream of tartar-chilled dough prior to rolling in walnut-sized balls. very good-

Reviewed on Dec. 04, 2010 by NTM

The recipe is fine and easy for a cookie but your picture definitely shows a ball and that's what they look like before you bake them. We were to bring balls to a special gathering for Christmas and I was so disappointed when I made these and had to take cookies not balls. Very misleading but the cookies taste fine but nothing fantastic.

Reviewed on Dec. 03, 2010 by HojoMe

My favorite cookie recipe!

Reviewed on Mar. 11, 2010 by mariannette

I added 1/8 tsp salt.

Reviewed on Feb. 08, 2010 by msangie92

I was looking for a quick Snickerdoodle recipe and this fit the bill perfectly. We shared these with the teachers at my daughter's preschool and passed along the recipe as well.

Reviewed on Dec. 22, 2009 by missjj

So easy to make if you roll batch to about 5/8" thick and cut into 1" squares. Dust with however much or little cinnamon & sugar you like. I cut the time down when I make them smaller but they have a very gentle flavor and a favorite to make with kids.

Reviewed on Dec. 14, 2009 by annieharbert

My husband and children simply love these easy and delicious cookies. The great thing about them is that you can make them any time of year but they are especially great at Christmas time! ☺

Reviewed on Nov. 11, 2009 by Lynz09

I Just made these cookies, they are delicious!

Reviewed on Sep. 01, 2009 by Kat7798

My husband LOVES these! I try to make these for him often. they are also one of my favorite cookies too.

Reviewed on Jul. 21, 2009 by abmascarenas

This is the first cookie I learned to make when I was a little girl. They're still my favorite... my children love them, too! Super easy and delicious!! It's a no fail recipe.

Reviewed on Jun. 28, 2009 by mjhiatt

I LOVE MAKING THESE!! i always get great complements about it everytime, even if they come out not so good!

Reviewed on Dec. 14, 2007 by MTCathy

Thanks, I`m going to try making these for my awesome FIL. His mother who passed away always made these for him at christmas so I will give it a shot. I`m sure they wont be as good as hers but I love my father in-law so much, I hope he will like them.