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

Scale

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.

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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