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I don’t know who Mrs. Sigg is, but she sure has a good snickerdoodle recipe. Slightly crunchy on the outside and nice and chewy on the inside, these are the perfect kind of cookie! This recipe is pretty damn similar to the other snickerdoodle recipe I tried, but this one calls for cream of tartar (which I apparently mistakenly thought would make them puff up more. They didn’t.)
These were so easy to make that as soon as I put the first cookie sheet in the oven, I wished I had doubled the recipe. I know my coworkers and my eyebrow girl are going to inhale these tomorrow! And my family will get to enjoy them on Friday (yep, I’m bringing them down to San Diego).
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.
- Shape dough by rounded spoonfuls into balls.
- Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Recipe from Allrecipes.