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Loved it... Followed the recipe exactly as posted; the baking directions are absolutely key to the soft middle. These to me were a little better than the mall brand store because they were just the right amount of sweetness without being overly so. I'll be making this recipe many times.
This was a great recipe! The cookies came out perfect and they were really soft!
I have made these cookies lots of times but used butter instead of crisco. Today I tried using crisco and I think they taste so much better with butter. But still I dont think they look like or even stay as thick as the store cookies are...when using either one.
They are very good! However you do have to let them sit in fridge for at least 60 mins or longer so you dont have a sticky mess! Thanks for sharing a great recipe! My kids will love these. :)
Adapted this to be gluten-free (rice flour, tapioca flour, xanthan gum, double baking soda) and it tastes JUST like the snickerdoodles I used to be able to eat in grade school! I never thought about adding cream of tartar to a cookie before, but they're absolutely wonderful!
I gave this recipe 4 stars. My family loves snickerdoodles from the Amish. I've made a copycat snickerdoodle before which was so easy and yummy. When I made this recipe I used Splenda for baking in the cookie batter and regular Splenda in the cookie coating. I didn't smash my cookie balls down with a cup just rolled and baked. This way took my cookies 14 minutes to bake done. Overall I'll make these again. Thanks for posting! Christine (internetnut)
These were ok but not as soft as I would have liked them to be.