I have been curious about Snickerdoodle cookies for a long time. I mean, come on! Just the name alone peeks one’s curiosity! Snickerdoodle cookies in essence are butter cookies rolled in cinnamon sugar. They should have a crispy exterior and be chewy in the inside. I reviewed several recipes, and in the end I settled on the one that seems to get consistent positive feedback. It’s called Mrs. Sigg’s Snickerdoodles, and here is the link to the recipe.
I really liked this recipe, but to appease my curiosity, I think in the future I will try a recipe that will give me puffier/fatter cookies. 🙂 Off to find that recipe now!
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
|1.||Preheat oven to 400 degrees F (200 degrees C).|
|2.||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.|
|3.||Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.|
|4.||Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.|