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Mrs. Sigg's Snickerdoodles
SUBMITTED BY:
Beth Sigworth
PHOTO BY:
Allrecipes
"These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!"
RECIPE RATING:
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(1,797)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
1 Hr
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 22, 2004 by
CookieMomster
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CookieMomster
Jan. 22, 2004
This is THE best recipe for making snickerdoodles! I've made it at least a dozen times, and I've learned a few things along the way: 1) For cookies that are crispy on the outside, chewy on the inside, bake for only 8 mins. and remove from sheet immmediately to cool on wire rack. You may even want to lower oven temp. slightly. 2) I agree with a previous reviewer that cinnamon/sugar mixture should be increased to 3T white sugar, and 3tsp. cinnamon. 3) For a REALLY quick and mess-free method of rolling balls of dough in cinnamon/sugar mixture, place mixture in a sandwich baggie and drop one ball in at a time to coat. (Thoroughly-coated makes for a tastier snix). Enjoy! And thank you, Beth, for another wonderful recipe! ...Got any ideas for a good sugar/cut-out cookie? ;-)
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76 users found this review helpful
This is THE best recipe for making snickerdoodles! I've made it at least a dozen times, and...
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Reviewed on Jun. 29, 2008 by Chef Joy
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Chef Joy
Jun. 29, 2008
HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family and friends) RAVED about these yummies, and I've never left without someone asking for the recipe! 1st: Use butter AND eggs that are room temp. And I've used all butter w/excellent results. 2nd: Mix dry and wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great and I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!
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73 users found this review helpful
HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on...
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Reviewed on Jan. 22, 2004 by JANICE427
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JANICE427
Jan. 22, 2004
these cookies are great. maybe this is something all you cooks know, but i'm still sixteen and i figured out that if you cream the butter and sugar with an electric mixture, you get a totally different result in texture then when you mix it by hand. They taste the same but look way prettier if you do it by hand.
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33 users found this review helpful
these cookies are great. maybe this is something all you cooks know, but i'm still sixteen...
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Reviewed on Feb. 5, 2007 by
SUGARPLUMSCOOKIES
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SUGARPLUMSCOOKIES
Feb. 5, 2007
Best snickerdoodle ever!!! If you're having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they're fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. When I make this recipe, I usually pour off just a tiny bit of the egg white, because I like my cookies puffy. Hope this helps, because I've tried a lot of snickerdoodle recipes, and this is by far the best.
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32 users found this review helpful
Best snickerdoodle ever!!! If you're having a problem with flat cookies, there could be two...
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Reviewed on Nov. 11, 2006 by
STOVERIDER
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STOVERIDER
Nov. 11, 2006
Yum--love snickerdoodles. I am only giving this recipe 4 stars because I do not like the acrid cream of tartar taste and the way the cookies completely flatten out (I like them puffier). For puffier cookies, I modified the recipe to use 2 tsps of baking powder instead of 2 tsps of cream of tartar, I roll the dough into 1.5" balls and bake the cookies at 375F for about 8 minutes. I also take the cookies off the baking sheet asap so they don't have time to heat up and lose their puffiness. Just the way I like them--big, chewy and puffy!
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27 users found this review helpful
Yum--love snickerdoodles. I am only giving this recipe 4 stars because I do not like the acrid...
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Reviewed on Jan. 22, 2004 by SCHWA
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SCHWA
Jan. 22, 2004
this was an amazing recipe! incredibly easy.. I needed a little more of the sugar/cinnamon mixture than the recipe called for. When I mixed up the second batch of mixture, I substituted half of the cinnamon for powdered cardamom. yum!! very tasty as well. Also, to the people who thought the cookies were too hard: when the cookies start to look cracked, but the dough still looks wet in the cracks, pull them out -- otherwise, the cookies get too hard.
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27 users found this review helpful
this was an amazing recipe! incredibly easy.. I needed a little more of the sugar/cinnamon...
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Reviewed on Jul. 15, 2003 by
REBECCA JO
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REBECCA JO
Jul. 15, 2003
My son loves the Snickerdoodles from our favorite restaurant and I decided to give these a whirl. Boy is he glad I did!!! They were gone so fast & he's been begging for more. My husband loved them too, but he only got to eat a couple cuz my cookie monster ate them all. Awesome recipe! Note...I didn't have cream of tartar, so you can substitute with white vinegar or lemon (look at the substitutions list on All Recipes).
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24 users found this review helpful
My son loves the Snickerdoodles from our favorite restaurant and I decided to give these a...
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Reviewed on Jan. 22, 2004 by C_WHITES_
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C_WHITES_
Jan. 22, 2004
This is a good recipe, BUT it says to remove cookies off pan immediately--that is impossible unless you overcook them. I learned this the hard way. So, cook for the 8 minutes, even if they look underdone, let them rest a couple minutes then remove to cooling rack. I will make these again.
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20 users found this review helpful
This is a good recipe, BUT it says to remove cookies off pan immediately--that is impossible...