Mrs Sigg's Snickerdoodle
Snickerdoodle cookies are a delightful treat, featuring a soft and chewy texture with a hint of cinnamon and sugar. Their irresistible sweetness and warm, comforting flavors make them perfect for any occasion, whether enjoyed with a glass of milk or shared with friends.
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.