Mrs. Sigg's Snickerdoodles

"Best snickerdoodle ever!!! If you're having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they're fresh. Baking soda goes flat pret..." See morety soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. When I make this recipe, I usually pour off just a tiny bit of the egg white, because I like my cookies puffy. Hope this helps, because I've tried a lot of snickerdoodle recipes, and this is by far the best."

"HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family & friends) RAVED about the..." See morese yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! Coat well. :) If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!"

"Yum--love snickerdoodles. I am only giving this recipe 4 stars because I do not like the acrid cream of tartar taste and the way the cookies completely flatten out (I like them puffier). For puffier ..." See morecookies, I modified the recipe to use 2 tsps of baking powder instead of 2 tsps of cream of tartar, I roll the dough into 1.5" balls and bake the cookies at 375F for about 8 minutes. I also take the cookies off the baking sheet asap so they don't have time to heat up and lose their puffiness. Just the way I like them--big, chewy and puffy!"