Snickerdoodles

These cookies were the hit of my Super Bowl party. For lower fat cookies, they spread well (though I did make sure to fully flatten them before baking) and had great texture. Crunchy around the edges and soft in the center. Will definitely make these again!

They came out a little gooier than I typically like but they were still good

very easy to make. Great when you need a little sugar but don't want the calories. I cut down on the flour by about 2 tbsp. and they came out wonderful

I am absolutely in love with this recipe. Just made it for the first time and am so impressed at the texture and flavor that I am making a second batch when I get home. They are soft but not too soft and for me, just the right amount of sweet and spice. And the best part is that they are relatively guilt free! As another reviewer suggested, I substituted honey for the corn syrup.

Every Christmas my dad and I bake hundreds of cookies. We decided to try out some recipes from Cooking Light this year, and by far this is one of the best cookie recipes we have made..EVER! Would definitely make again!

I have made Snickerdoodles that had more flavor to them. These are good but like more taste in my cookies. Will try some of the others listed in CL.

All time favorite recipe! Cant wait to start making them this season!!!!!!!!! Once you make these....store bought or knock-off ones will be history!!!!

This recipe turned out great. My husband said they are some of the best he's had. I followed the recipe exactly exept I used honey instead of corn syrup. I will make again!

A good recipe I'll be adding to my regular baking file. The only step I left out was flattening the cookies before baking - wasn't necessary, they spread perfectly.

i felt this was an 'okay' attempt at a healthier version of the traditional snickerdoodle cookie. i reduced butter content to 3T. like someone else suggested (but I used I Can't Believe It's Not Butter Baking butter), added only 1/4t. corn syrup and substituted 2oz. eggbeaters for the egg. i also baked the cookies (of which i yielded 62) on baking stones for 8 min. eliminating the need for cooking spray. overall, the cookies were chewy and lacked in flavor compared to its higher calorie counterpart. i would probably not make these again...they are just not quite the same as the real thing.

I thought this was a very good cookie and a light version of a snickerdoodle. I modified by using slightly less butter (3 TBSP) and mixed white and wheat flour and I used egg substitute for the egg. It made for a somewhat non-traditional version of the snickerdoodle, but overall very close and a nice cookie in the end. I got 46 cookies from the recipe.

These bear no resemblance to the original cookie. The corn syrup makes them soft and chewy and gives a flavor unlike original snickerdoodles. They were not liked by my family at all so I gave them away.

These are good cookies that are satisfying for snickerdoodles. I don't find them too sweet or too dry. 3 stars because for me they really can't compare to cookies with chocolate and/or peanut butter, and because of the following issues. I made the recipe exactly as written. The finished dough is extremely dry and pebbly, which always worries me, but the cookies turn out OK. The recipe claims that it makes 42 cookies. I have made the recipe about a half-dozen times, but even though I try to roll 1-inch balls, I never get 42 cookies. Usually I get about 24. I double-checked on this site to see if I have an error in the recipe, but I do not.