229 Reviews of Soft Snickerdoodle Cookies

From: Family of four

On Dec 16, 2005

Yes, these are soft and delicious. However, I must be snickerdoodle impaired b/c it took me until the very last bit of dough to figure this recipe out. The cookies MUST be measured into heaping teaspoon or tablespoons (depending on preference) to turn out. My first few rounds of dough turned out still doughy in the middle. But, once I reduced the size of the cookies they were excellent. They even cracked on the top. So, don't make the same mistake I did. Make the cookies small! I also had to adjust the temp to 360 degrees for my tempermental oven. These cookies are incredibly soft and the dough is amazing once I figured it out! Thanks!

From: cookiebaker

On Aug 18, 2004

These taste like the cookies my grandmother baked for me 45 years ago when I was very young. I've always searched for the recipe thinking it was a sugar cookie. Grandma never called it a snickerdoodle! Thanks for the memory!

From: Treenickel

On Feb 22, 2007

These really were good cookies. I started running short of time so after the first 2 batches I didn't chill my pan and I noticed absolutelly no difference between those and the chilled pan ones, same texture, taste, everything. The only change I made to the recipe was 1/2 tsp of vanilla added to dough. Just a personal preference, I'm sure they were just as good without vanilla.

From: Izumi

On Jun 24, 2006

This cookies are very soft and tasty! I've added 1 cup of chocolate chips white almonds and nuts! And a 1/5 cup of whisky. Awesome!!! Thanks!

From: Food Snob in Israel

On Jul 19, 2007

yielded 63 cookies. Light and fluffy and even a bit chewy and doughy (probably could rectify this by cooking a bit longer). I, too, dig an "underdone" cookie. You won't find me savoring a crisp morsel, so this was perfect. I saw no difference between the ones I left as little balls and the ones I pressed down with a fork. I rolled mine in large granuel sugar with alspice and cinnamon (personal tastes). They should crack at the top slightly when done.

From: RecipeMonster

On Jul 29, 2005

***** I prepared everything the night before so I could get up early & pop them in the oven. My husband and out of town guests woke up wondering what smells so good? Soooo guess what we had for breakfast? Right, your delicious Snickerdoodle! This was not the plan, this was going to be a snack for later! I tried to be a little good, along with coffee & cookies I did put out a fruit salad & juice. We all thought these cookies are sooo good. I have chilled the dough before, when making other cookies butI never chilled the cookie sheets. Thats what must have helped keep them puffy and and rounded, which I loved. I'm going to do that with other cookies that you don't want to flatten out. Thank you Juju Bee for sharing your Grandma's great recipe. — Jul 29, 2005

From: Fonegirl

On Apr 19, 2005

I thought these were great. I love love love a soft cookie. The dough was so soft I wasn't sure about them but they came out great. Very tasty!!! I would say though that the prep time in total is off. Bake time is fine but they take a lot longer start to finish than stated.

From: quillscribe

On Dec 19, 2005

These turned out absolutely delightful! My mom and I tried this recipe, and she wanted them less tender (I prefer them soft), but even crispy they still taste fabulous, especially dipped in tea. Definitely worth making (and are simple to do!

From: Diane Stango

On Aug 14, 2004

These are the best snickerdoodles I have made. They are very soft and moist; GREAT with a cup of tea or cocoa. My daughters loved them. They are quite easy to make, dont take much time but the result is a DELICIOUS cookie!

From: omm nadia

On May 30, 2006

OMG!!!These cookies are fantastic! I have been looking for a cookie recipe like this for a long time. Its like a sugar cookie and the cinnamon gives a nice spice taste. Couldnt stop eatting them and they are still soft next day! Thanks!