475872 Thu Jan 03 14:57:26 -0800 2008 6 31 Home Cooking 0 3258335 Does such a thing exist? I love snickerdoodle cookies but hate that they get crunchy once they've cooled down. I think it's my recipe, because I know I'm not cooking them too long. Does anyone have a tried and true recipe that turns out chewy snickerdoodles? Thu Jan 03 14:57:26 -0800 2008 112034 spellweaver16 1 3258361 I posted this in an earlier thread. They came out very well and stayed chewy as long as kept in an airtight container: 1C. unsalted butter 1 1/2 C. sugar 2 eggs 2 3/4 cup flour (spoon into cup, don't scoop cup into flour) 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp salt Mix butter, sugar, and eggs. Sift dry ingredients and beat into mixture. Roll dough into balls about the size of a walnut. Roll balls in a mixture of 2 Tbs sugar and 2 tsps cinnamon. Bake on ungreased cookie sheet 8-10 minutes at 375. Thu Jan 03 15:06:18 -0800 2008 3258335 113872 diablo 2 3261153 Thanks! Fri Jan 04 11:34:20 -0800 2008 3258361 112034 spellweaver16 1 3258383 This one always stays soft and chewy for me. I got the recipe from my aunt, who cooked summers in the Sierras for a California Division of Forestry firefighting crew. She made them snickerdoodles by the big sheet pan-full, and "her boys" ate them just as fast as she could bake them. http://www.casagordita.com/snickerdoodles.htm Thu Jan 03 15:12:31 -0800 2008 3258335 27327 MsMaryMc 2 3258621 Have you ever made these with butter instead of shortening? How did that work? Thu Jan 03 16:30:22 -0800 2008 3258383 34183 kkbriggs 3 3258674 I haven't tried this particular recipe, but in general shortening will give you a much softer and chewier cookie than butter. That's certainly been my experience with chocolate chip, gingerbread, oatmeal raisin, etc. Thu Jan 03 16:46:48 -0800 2008 3258621 14819 cookie monster 2 3261154 Thanks for the recipe! I'll have to try the two that were suggested and see. Fri Jan 04 11:34:37 -0800 2008 3258383 112034 spellweaver16