Name: Mrs. Sigg’s Snickerdoodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups granulated sugar; ½ cup butter, softened; ½ cup shortening; 2 large eggs; 2 tsp vanilla extract; 2¾ cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; ¼ tsp salt; 2 tbsp white sugar; 2 tsp ground cinnamon

Description

Mrs. Sigg’s Snickerdoodles are classic, soft, and chewy cookies featuring a delightful cinnamon-sugar coating. These cookies have a perfect balance of buttery richness and a slight tang from cream of tartar, making them a timeless treat for any occasion.

Ingredients

Scale

Cookie Dough

1½ cups granulated sugar
½ cup butter, softened
½ cup shortening
2 large eggs
2 tsp vanilla extract
2¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt

Cinnamon Sugar Coating

2 tbsp white sugar
2 tsp ground cinnamon

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Ingredients: Cream together granulated sugar, softened butter, and shortening until the mixture is light and fluffy, creating a smooth base for the dough. Beat in eggs one at a time, then add vanilla extract, mixing thoroughly.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated but not overmixed, forming a soft, pliable dough.
Prepare Coating: In a small bowl, mix the white sugar and ground cinnamon thoroughly to create the signature cinnamon sugar coating.
Shape Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until evenly coated.
Arrange and Bake: Place the coated dough balls 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft.
Cool: Remove cookies from the oven and cool on the baking sheet for 2 minutes to set, then transfer them to a wire rack to cool completely, preventing sogginess.

Notes

Do not overbake; snickerdoodles should have soft centers for the best texture.
Rolling the dough balls in cinnamon sugar before baking gives the classic crackled and flavorful outer crust.
For an extra soft cookie, slightly underbake and allow to cool fully on the rack.
Shortening helps achieve the tender texture distinct to snickerdoodles.
Store cookies in an airtight container at room temperature for up to one week.