7 Reviews

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.

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Fatima7601 April 28, 2013

This was a great recipe! The cookies came out perfect and they were really soft!

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Kierre September 20, 2011

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.

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driley6 January 04, 2010

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. :)

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BonnieW November 26, 2007

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!

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FutureK November 04, 2007

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)

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internetnut December 28, 2010

These were ok but not as soft as I would have liked them to be.

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sugar momma January 20, 2009
Snickerdoodle - Great American Cookie Co. Copycat