Mrs. Sigg’s Snickerdoodles are a delightful and nostalgic treat that brings a touch of warmth to any occasion. This beloved recipe transforms simple ingredients into soft, cinnamon-sugar-coated cookies, perfect for indulging in a sweet moment or sharing with loved ones.
To create these delectable Snickerdoodles, start by mixing together butter, sugar, and a few pantry staples to form a rich, buttery dough. Roll each ball of dough in a mixture of cinnamon and sugar before baking to golden perfection. The result is a cookie that’s crisp on the outside, soft and chewy on the inside, and bursting with comforting cinnamon flavor.
Each bite offers a tender texture paired with a warm, spicy sweetness just like of classic Cookie Cups Recipe and comforting Soft Almond Sugar Cookies. Elevate your cookie game with Mrs. Sigg’s Snickerdoodles, a recipe that’s as easy to make as it is to enjoy.
Mrs Sigg’s Snickerdoodle
Equipment
- Baking sheets
Ingredients
Coating
- 2 tbsp ground cinnamon
- 2 tbsp white sugar
Cookies
- ¼ tsp salt
- 1 ½ cups white sugar
- 1 tsp baking soda
- ½ cup butter, softened
- 2 tsp cream of tartar
- ½ cup shortening
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- To make the cookies, beat together the sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined.
- Shape the dough into balls about the size of walnuts.
- For the cinnamon-sugar coating, mix the sugar and cinnamon in a small bowl or a zip-top plastic bag.
- Roll the dough balls in the cinnamon-sugar mixture until fully coated, then place them on ungreased baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven until the cookies are set but still soft, about 8 to 10 minutes, switching the baking sheets between racks halfway through.
- Once baked, remove the cookies from the oven and transfer them immediately to wire racks to cool.
Notes
- For best results, use room temperature ingredients, including butter and eggs, to ensure a smooth dough and even baking.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 92 kcal |
| Carbohydrates | 12 g |
| Protein | 1 g |
| Sugar | 7 g |
| Calcium | 4 mg |
Frequently Asked Questions (FAQs)
What can I substitute for cream of tartar?
You can use an equal amount of baking powder as a substitute, but the flavor and texture may be slightly different.
Why are my cookies flat?
Flat cookies can result from using too much butter, not enough flour, or overmixing the dough. Make sure to measure ingredients accurately and mix just until combined.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make Snickerdoodle cookies gluten-free.
Can I use margarine instead of butter?
Yes, margarine can be used, but it may alter the flavor and texture slightly. Butter gives the cookies a richer taste.
How do I store leftover Snickerdoodle cookies?
Store cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
