MarthaMyDear

Great recipe! Not sure why some have problems. I know you should use a good high-quality butter. I use the H‑E‑B European-Style butters. I’ve used unsalted butter and tossed a little salt in - I’ve used salted butter and left as is…. I’ve used no salt and unsalted butter. Always use White Lily flour. Keep an eye on them - my oven runs hot and only needs like 10 mins. Excellent recipe!! Thanks Southern Living. Martha

Made the recipe exactly as written. Patted out and cut with large, med, small cutters. Placed some biscuits touching, some part.. All came out perfect! Light and high and fluffy. Crispy top and bottom, but no burning. I may sub 1/2 butter next time (just to play around with recipe). Thanks so much for sharing your grandma’s recipe.😊❤️🙏

PEOPLE, SLOW DOWN AND READ RECIPE ! ITS BAKING POWDER...NOT BAKING SODA! SO MANY BAD REVIEWS FEOM PEOPLE WHO ARENT READING RECIPE! Yes, I am shouting!

Made as per recipe except added a little less than 2/3 cup Guittard Red Dutch Processed Cocoa so added a little bit more milk. DELICIOUS AND FLUFFY! Yum. Iced a dozen cupcakes, had a little leftover and will mix with peanut butter, nuts, etc. to make a lazy 'fudge'. :) Thanks for posting this great recipe!

Too 'doughy' tasting to me. Hard to describe. Almost like there was too much flour, crumbly texture to dough itself so hard to form balls. I double-checked to see if I measured wrong or left out an ingredient, but no. Hmmm...still, guess it could be something I did wrong. Too bad as I'm left with cookies I don't like and don't want to share. :(

This is Betty Crocker Snickerdoodle recipe, not Mrs. Sigg (whoever that is)...still, great cookie!