Mrs. Sigg’s Snickerdoodles

“These snickerdoodles are the bomb!” —  not exactly creative nor appropriately descriptive, but it’s okay! We’re not in writing class here and that is exactly what I said to my son this morning after we tasted Mrs. Sigg’s Snickerdoodles (found on All Recipes) for the very first time.  I read through some of the comments and took note of a few things: 

* Increase the cinnamon/sugar topping to 3 T. sugar and 3.5 t. cinnamon. I tossed each ball of dough in this mixture thoroughly, until I could barely see the dough. 
* Cook for 8-minutes if you want a cookie that is slightly crisp around the edges and gooey in the middle (never a bad thing) . I didn’t use a cookie scoop, but I’d say mine were probably 1-2 T. worth of dough. Not super small, but not medium. 
*Cook for 9-minutes if you want your cookie more ‘done.’ 
*Either way, best to remove the cookies from the baking sheet immediately and place on a cooling rack .
*The dough should not be sticky. 
*I creamed the butter and sugar, then eggs and vanilla together with my hand mixer and stirred the dry ingredients in gingerly until blended. Don’t overmix!

I cooked one pan nine-ten minutes and the other eight. I prefer eight minutes with some crunch and goo, but both batches were so light and tasty I decided I wouldn’t be picky and ate a little of both. I could keep a jar of these by my coffeepot for (a) crisp, fall morning(s)…you know how that goes. Yes, they’re that good! Thank you, Mrs. Sigg!! 

Preheat oven to 400 degrees

Mrs. Sigg’s Snickerdoodles
from All Recipes
1 stick butter, softened
1/2 shortening
1 1/2 c. white sugar 
2 eggs
2 t. vanilla extract (sometimes I accidentally pour in a little too much vanilla extract, and it’s never been a problem )
2 3/4 c. AP flour
2 t. cream of tartar (if you don’t have cream of tartar, stir in 4 t. lemon juice to the wet ingredients after creaming, before you add the dry ingredients) 
1 t. baking soda
1/4 t. salt

Sugar topping (change from original):
3 T. sugar 
3/4 t. cinnamon

In a large bowl, cream together butter, shortening and sugar. Then add eggs and vanilla and mix until creamy. Whisk dry ingredients together in a small bowl. Blend dry ingredients into wet ingredients and stir until combined. Dough should be soft but not sticky. 

In a separate bowl or baggie, combine sugar and cinnamon for coating. Roll dough in small-medium size cookie balls and coat well with mixture. Place on a cookie sheet and bake for desired time. Cookies should rise in the middle!