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