Introduction: Can a Cookie Be Perfectly Soft and Cinnamon-Sweet?
Ever craved a cookie that’s soft, chewy, and coated in a delightful cinnamon-sugar crunch? Mrs. Sigg’s Snickerdoodles are a classic, beloved treat, featuring a tender, buttery cookie rolled in a sweet cinnamon-sugar coating. Perfect for holiday baking, after-school snacks, or sharing with friends, these cookies are a timeless favorite. Ready to bake a batch of nostalgic, cinnamon-spiced goodness? Let’s dive into this irresistible recipe!
Overview: Why Mrs. Sigg’s Snickerdoodles Are a Classic
Mrs. Sigg’s Snickerdoodles are renowned for their perfect balance of soft, chewy texture and warm cinnamon flavor. They’re simple to make and universally loved. Here’s what makes them special:
- Time Requirement: About 15 minutes to prep, 8-10 minutes to bake, plus cooling time.
- Difficulty Level: Easy—perfect for beginners, with straightforward mixing and shaping.
- Why It’s Special: The combination of a creamy, buttery dough with a crisp cinnamon-sugar coating creates an addictive texture and flavor. This recipe yields 48 cookies, ideal for sharing or gifting.
Perfect for holiday cookie trays, bake sales, or a cozy treat, these snickerdoodles bring warmth and sweetness to any occasion.
Essential Ingredients
Mrs. Sigg’s Snickerdoodles use pantry staples to create their signature soft cookies and crunchy coating. Here’s what you’ll need for 48 servings:
For the Cookies:
- 1 ½ cups white sugar: Sweetens the dough for a tender cookie.
- ½ cup butter, softened: Adds richness and a soft texture.
- ½ cup shortening: Keeps the cookies chewy and moist.
- 2 large eggs: Provide structure and bind the dough.
- 2 teaspoons vanilla extract: Enhances the flavor with a warm, sweet note.
- 2 ¾ cups all-purpose flour: Forms the cookie’s structure.
- 2 teaspoons cream of tartar: Gives snickerdoodles their signature tangy flavor and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Balances the sweetness.
For the Cinnamon-Sugar Coating:
- 2 tablespoons white sugar: Creates the sweet, crunchy coating.
- 2 teaspoons ground cinnamon: Adds warm, spicy flavor.
Why These Ingredients Matter
- Cream of Tartar: Essential for the classic snickerdoodle tang and chewy texture.
- Butter and Shortening: Combine for a rich, moist cookie that stays soft.
- Cinnamon-Sugar Coating: Provides the iconic crunchy, spiced exterior that defines snickerdoodles.
- Vanilla: Rounds out the flavors for a comforting, nostalgic taste.
Substitutions and Variations
- Butter: Use all butter (1 cup total) instead of butter and shortening for a richer flavor, though cookies may spread more.
- Shortening: Replace with coconut oil for a slightly different texture and flavor.
- Flour: Substitute with a gluten-free all-purpose flour blend for a gluten-free version.
- Cream of Tartar: If unavailable, use 1 teaspoon lemon juice or white vinegar, but the flavor will be less tangy.
- Vegan Option: Use vegan butter, plant-based shortening, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure sugar is vegan-friendly.
- Spice Variations: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a twist.
Step-by-Step Instructions
Making Mrs. Sigg’s Snickerdoodles is a simple process that yields a big batch of delicious cookies. Let’s get baking!
Step 1: Gather and Prep
- Gather 1 ½ cups white sugar, ½ cup softened butter, ½ cup shortening, 2 large eggs, 2 teaspoons vanilla extract, 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons white sugar, and 2 teaspoons ground cinnamon.
- Preheat your oven to 400°F (200°C).
Tip: Soften butter and shortening at room temperature for 30-60 minutes for easier creaming.
Step 2: Make the Cookie Dough
- In a large bowl, beat 1 ½ cups white sugar, ½ cup softened butter, ½ cup shortening, 2 large eggs, and 2 teaspoons vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Tip: Avoid overmixing to keep the cookies tender; stop as soon as the flour is incorporated.
Step 3: Shape the Cookies
- Shape the dough into walnut-sized balls (about 1 tablespoon each).
- In a small bowl or zip-top plastic bag, combine 2 tablespoons white sugar and 2 teaspoons ground cinnamon.
- Roll or shake each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls 2 inches apart on ungreased baking sheets.
Tip: Roll dough balls gently to keep them round, and ensure even coating for a consistent crunch.
Step 4: Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, until set but not too hard, switching racks halfway through for even baking.
- Remove from the oven and immediately transfer cookies to wire racks to cool completely.
Tip: Slightly underbake for softer cookies; they’ll firm up as they cool.
Step 5: Serve
- Serve cooled cookies on a platter or store for later enjoyment.
Tip: Pair with a glass of milk or coffee for a classic snickerdoodle experience.
Assembly: Building the Perfect Snickerdoodles
Making Mrs. Sigg’s Snickerdoodles is all about creating soft, chewy cookies with a crunchy cinnamon-sugar crust. Here’s how to make them shine:
- Dough: Mix just until combined for tender cookies.
- Shaping: Form uniform balls for consistent baking and appearance.
- Coating: Ensure a generous cinnamon-sugar coating for that signature snickerdoodle crunch.
- Presentation: Arrange on a platter to showcase the crackly, sugar-dusted tops.
Presentation Tips
- Stack cookies on a decorative plate for a cozy, homemade vibe.
- Dust with extra cinnamon-sugar for a festive touch.
- Package in a tin or cellophane bags for gifting, tied with a ribbon.
Storage and Make-Ahead Tips
Mrs. Sigg’s Snickerdoodles are perfect for making ahead and store well for sharing or savoring later.
- Storage:
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in an airtight container for up to 2 months, layered with parchment. Thaw at room temperature.
- Freeze unbaked dough balls (without cinnamon-sugar coating) for up to 2 months; roll in coating and bake from frozen, adding 1-2 minutes to the bake time.
- Make-Ahead:
- Prepare the dough a day ahead and refrigerate, covered, to chill for easier shaping.
- Roll and coat dough balls a few hours before baking, storing covered in the fridge.
Tip: Store cookies in a single layer or with parchment between layers to preserve the coating’s texture.
Recipe Variations
Mrs. Sigg’s Snickerdoodles are versatile and easy to customize. Here are some fun twists:
- Pumpkin Spice Snickerdoodles: Add ½ teaspoon pumpkin pie spice to the dough and coating for a fall-inspired flavor.
- Chocolate Snickerdoodles: Mix 2 tablespoons cocoa powder into the dough and use chocolate sugar for coating.
- Lemon Snickerdoodles: Add 1 teaspoon lemon zest to the dough and replace cinnamon with lemon sugar.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Mini Snickerdoodles: Shape into smaller balls (½ tablespoon each) and bake for 6-8 minutes for bite-sized treats.
Conclusion: Savor the Cinnamon-Sweet Bliss!
Mrs. Sigg’s Snickerdoodles are the cookies that bring nostalgic comfort to every bite. With their soft, chewy centers and crunchy cinnamon-sugar coating, they’re a perfect treat for holiday baking, snack time, or sharing with loved ones. Easy to make with a big flavor payoff, these cookies are sure to become a staple. So, grab your mixing bowl, whip up a batch of these classic treats, and enjoy a taste of pure joy. We’d love to hear how your snickerdoodles turn out—share your creations in the comments or on social media!
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Mrs. Sigg’s Snickerdoodles
Description
Ever craved a cookie that’s soft, chewy, and coated in a delightful cinnamon-sugar crunch? Mrs. Sigg’s Snickerdoodles are a classic, beloved treat, featuring a tender, buttery cookie rolled in a sweet cinnamon-sugar coating. Perfect for holiday baking, after-school snacks, or sharing with friends, these cookies are a timeless favorite
Ingredients
For the Cookies:
- 1 ½ cups white sugar: Sweetens the dough for a tender cookie.
- ½ cup butter, softened: Adds richness and a soft texture.
- ½ cup shortening: Keeps the cookies chewy and moist.
- 2 large eggs: Provide structure and bind the dough.
- 2 teaspoons vanilla extract: Enhances the flavor with a warm, sweet note.
- 2 ¾ cups all-purpose flour: Forms the cookie’s structure.
- 2 teaspoons cream of tartar: Gives snickerdoodles their signature tangy flavor and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Balances the sweetness.
For the Cinnamon-Sugar Coating:
- 2 tablespoons white sugar: Creates the sweet, crunchy coating.
- 2 teaspoons ground cinnamon: Adds warm, spicy flavor.
Why These Ingredients Matter
- Cream of Tartar: Essential for the classic snickerdoodle tang and chewy texture.
- Butter and Shortening: Combine for a rich, moist cookie that stays soft.
- Cinnamon-Sugar Coating: Provides the iconic crunchy, spiced exterior that defines snickerdoodles.
- Vanilla: Rounds out the flavors for a comforting, nostalgic taste.
Substitutions and Variations
- Butter: Use all butter (1 cup total) instead of butter and shortening for a richer flavor, though cookies may spread more.
- Shortening: Replace with coconut oil for a slightly different texture and flavor.
- Flour: Substitute with a gluten-free all-purpose flour blend for a gluten-free version.
- Cream of Tartar: If unavailable, use 1 teaspoon lemon juice or white vinegar, but the flavor will be less tangy.
- Vegan Option: Use vegan butter, plant-based shortening, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure sugar is vegan-friendly.
- Spice Variations: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a twist.
Instructions
Step 1: Gather and Prep
- Gather 1 ½ cups white sugar, ½ cup softened butter, ½ cup shortening, 2 large eggs, 2 teaspoons vanilla extract, 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons white sugar, and 2 teaspoons ground cinnamon.
- Preheat your oven to 400°F (200°C).
Tip: Soften butter and shortening at room temperature for 30-60 minutes for easier creaming.
Step 2: Make the Cookie Dough
- In a large bowl, beat 1 ½ cups white sugar, ½ cup softened butter, ½ cup shortening, 2 large eggs, and 2 teaspoons vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Tip: Avoid overmixing to keep the cookies tender; stop as soon as the flour is incorporated.
Step 3: Shape the Cookies
- Shape the dough into walnut-sized balls (about 1 tablespoon each).
- In a small bowl or zip-top plastic bag, combine 2 tablespoons white sugar and 2 teaspoons ground cinnamon.
- Roll or shake each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls 2 inches apart on ungreased baking sheets.
Tip: Roll dough balls gently to keep them round, and ensure even coating for a consistent crunch.
Step 4: Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, until set but not too hard, switching racks halfway through for even baking.
- Remove from the oven and immediately transfer cookies to wire racks to cool completely.
Tip: Slightly underbake for softer cookies; they’ll firm up as they cool.
Step 5: Serve
- Serve cooled cookies on a platter or store for later enjoyment.
Tip: Pair with a glass of milk or coffee for a classic snickerdoodle experience
FAQs
1. Why are my cookies flat?
Flat cookies can result from overmixing, warm dough, or too much butter. Chill the dough for 15-30 minutes before shaping if it’s too soft.
2. Can I use all butter instead of shortening?
Yes, use 1 cup butter total, but cookies may spread more and be less chewy.
3. Are these cookies gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Why are my cookies hard?
Hard cookies may result from overbaking or overmixing. Bake just until set and mix until just combined.
5. Can I make these ahead?
Yes! Prepare dough or bake cookies a day ahead, storing appropriately for freshness.
6. Can I freeze the dough?
Yes, freeze unbaked dough balls (without coating) for up to 2 months. Roll in cinnamon-sugar and bake from frozen, adding 1-2 minutes.
7. What are the health benefits of these cookies?
Minimal, as they’re an indulgent treat. Enjoy in moderation due to sugar and fat content.