It's often the easist recipes that yield the best food, and as far as cookies go this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies have a great taste and a perfect chewy consistency that makes eating just one an excercise in futility. The steps are pure Cookie Baking 101, but don't wander too far from the kitchen when they bake. You have to be absolutely sure to yank the cookies out of the oven when they are just slightly browned and still soft. Then, after they cool, store the cookies in an airtight container to guarantee soft snickerdoodles for as long as the cookies last (which won't be too long).
1/2 cup butter (1 stick), softened 1/2 cup gra
1. Preheat the oven to 325 degrees F.
2.
della anderson
10/12/2009 9:59:00 AM
Try using brown sugar with the cinnamon as topping..ummmgood
Peggy
10/9/2009 4:46:00 PM
Great recipe! Just like Gramma use to make. Whoever posted that they used melted butter..the recipe calls for softened butter!!!
Ann Heath
7/8/2007 5:44:00 PM
Excellent-I adapted for high altitude by cutting the sugar down a bit, increasing the flour a bit and adding 1 1/2 tsp of water with the dry ingredients. Definitely the BEST snickerdoodles ever!!!!
April
5/21/2007 10:40:00 AM
These are not only yummy but these cookies are easy to make!
Rebecca Smith
5/20/2007 5:40:00 AM
I made these for the first time today and everyone who dropped by loved them. None of us had tried the original version (we live in Western Australia), so we had nothing to compare it to. We all agreed that they were delicious and better than the usual recipe I use for Snickerdoodles.
Danielle
5/19/2007 11:59:00 PM
Awesome recipe! Delicious cookies - just watch the time and don't overcook. They are so soft and chewy. Enjoy!
molly
5/19/2007 12:27:00 PM
Excellent cookies! Great right out of the oven. I used regular brown sugar since i did not have dark on hand and they were great! I shortened the bake time by 3 minutes. Wonderful cookies! Thanks a lot :)
Lisa
5/19/2007 12:58:00 AM
Snickerdoodles have been around for years. I'm in my late 30's and have used this recipe since I first used it in Grade 8 Home Ec class. This is no "top secret" but rather an old classic. Doesn't matter if Pepperidge Farms, Grandma, or I made the cookies. It's the same.
Vera
5/18/2007 11:16:00 AM
I've made it twice already (some to take to friends) also forwarded recipe. It's a winner.
Zeb
5/17/2007 6:36:00 PM
I think the recipe should call for softened butter rather than melted. The recipe as it is now resulted in more of a batter than a dough. I added another 1/2 cup of flour to make it workable. The resulting cookies were rather dome shaped, but still tasty.
