Snickerdoodles II

"I followed most of the recipe except used unsalted butter instead of shortening. The dough was very easy to handle-almost like playdoh consistency! I used a plastic spoon to scrape out each portion ..." See morebefore balling up and rolling into the cinnamon/sugar coating. It was a surprisingly quick process. The first time I made these I just dipped the top of the dough into the cinnamon/sugar spice coating - a quicker process yet, but rolling the entire ball into the coating gives the cookie better taste (well worth the trouble). Just tried this recipe again, but I only made half the batch. For this I still used butter instead of shortening. I added half tsp. vanilla and only half tsp. cream of tartar. Using a plastic melon baller I scooped up ~ tbsp. of dough, rolled in cin/sug mixture, then slightly flattened on cookie sheet (using bottom of a custard bowl). I baked @ 375F for 9 minutes (as per another reviewer's direction). The cookies baked up in the classic form; slightly flattened with the rough, crackly texture. I got 3 dozen beautifully goldened, cinnamon-speckled cookies. I think that adding less cream of tartar got the dough to flatten out more (instead of the "dough ball" look) while baking."

"These are very traditional snickerdoodles. The only thing I do differently is to dip the tops in the cinn/sugar rather that roll the whole cookie in it. This way, the sigar doesn't burn on the botto..." See morem of the cookie. I also do this with molasses crinkles."

"Awesome recipe! I changed a few things... used 1 cup butter instead of shortening. I baked them at 375 for 9 min. PERFECT! Great texture and not too sweet!..." See more"