Snickerdoodles from The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies, and Bars (page 53) by America's Test Kitchen

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Notes about this recipe

  • jvozoff on July 04, 2023

    Delicious and easy. One of my kids’ favorites.

  • jay.moe on May 27, 2022

    This Snickerdoodle recipe makes a soft and chewy cookie that's sweet with a perfect amount of cinnamon.

  • LisaILJ on April 06, 2020

    It’s a lot of fat, but these were great. Crispy on the edges but soft in the middle.

  • julesamomof2 on December 11, 2017

    I have been using the same Snickerdoodle recipe for 15 years, and when I went to bake Christmas cookies this year I couldn't find the recipe, so I tried these. They looked great, and tasted pretty good, but I just can't see myself making them again with all that vegetable shortening. I wouldn't feel good about giving this to my kids, or any kids for that matter. I will go back to my old recipe.

  • Emily Hope on November 18, 2017

    I wasn't crazy about the idea of using vegetable shortening in a cookie (the fat is half shortening and half butter), but I have to admit that these turned out really well -- good texture and flavor. I didn't let the edges brown quite enough on the first batch so they were a bit underdone, but still good. My only change was to add a pinch of salt to the cinnamon sugar the cookies get rolled in, which I'd do again. Also baked successfully from frozen. Would be interesting to try all butter to see what the difference is.

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