This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice, add a little more cinnamon or some pumpkin pie spice. **I wasn't intending to rate this recipe, just wanted to make this note.** Read More
This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice, add a little more cinnamon or some pumpkin pie spice. **I wasn't intending to rate this recipe, just wanted to make this note.** Read More
These are a light cake light cookie that is wonderful with a cup of coffee. I think the next time I would do half shortening half butter just to enrich the flavor. Read More
Make these and then wait for two days before eating. I made these cookies for a gathering I was attending that evening. Thought they were rather bland for all the spices that are included in the recipe. I did not plan to ever make another batch. Then two days later I ate one - the flavor was really good. The intensity of the flavor increased daily. They quickly disappeared once we discovered how great they tasted. We definitely continue to make these cookies. Read More
To say these are light and fluffy is an understatement; they practically melt in your mouth! I used my small scoop so I didn't have to handle the dough. I ended up with 78 cookies- perfect since they are going to work. Read More
Flattened the cookies after they cooked. Cooked for only 12 minutes used pumpkin pie spice instead of allspice. It was a huge hit with my kids! Read More
I did make some changes. I used 2 eggs & 2 teaspoons cream of tartar. I also used 1/2 butter & 1/2 shortening. I used a cookie stamp to flatten then them a little. My family didn't like the cake texture of them. We love snickerdoodles but these are nothing like them! They made my house smell good while baking but couldn't get around the taste & texture! Won't make these ever again!!! Read More
Very moist and soft. I used a generous amount of cinnamon and sugar to roll the dough balls in which helped to give more flavor to the cookies. My toddler ate 2 of them my husband is on his forth. Enough said. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice, add a little more cinnamon or some pumpkin pie spice. **I wasn't intending to rate this recipe, just wanted to make this note.**
These are a light cake light cookie that is wonderful with a cup of coffee. I think the next time I would do half shortening half butter just to enrich the flavor.
Make these and then wait for two days before eating. I made these cookies for a gathering I was attending that evening. Thought they were rather bland for all the spices that are included in the recipe. I did not plan to ever make another batch. Then two days later I ate one - the flavor was really good. The intensity of the flavor increased daily. They quickly disappeared once we discovered how great they tasted. We definitely continue to make these cookies.
To say these are light and fluffy is an understatement; they practically melt in your mouth! I used my small scoop so I didn't have to handle the dough. I ended up with 78 cookies- perfect since they are going to work.
I did make some changes. I used 2 eggs & 2 teaspoons cream of tartar. I also used 1/2 butter & 1/2 shortening. I used a cookie stamp to flatten then them a little. My family didn't like the cake texture of them. We love snickerdoodles but these are nothing like them! They made my house smell good while baking but couldn't get around the taste & texture! Won't make these ever again!!!
Very moist and soft. I used a generous amount of cinnamon and sugar to roll the dough balls in which helped to give more flavor to the cookies. My toddler ate 2 of them my husband is on his forth. Enough said.
