Mrs. Sigg's Snickerdoodles Recipe -
Mrs. Sigg's Snickerdoodles Recipe
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Mrs. Sigg's Snickerdoodles
If you love cookies with crispy edges and soft centers, these are for you. See more
  • READY IN 1 hr

Mrs. Sigg's Snickerdoodles

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 05, 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.

Most Helpful Critical Review
Jun 06, 2003

I don't know what I did wrong but my cookies turned out too flat and not chewy at at all. I followed the recipe exactly too!

Oct 26, 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 & friends) RAVED about these yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & 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)!!!! Coat well. :) 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, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!

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!

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? ;-)

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.

Jan 09, 2006

FABULOUS recipe. I have made these before and they were a big hit! I'm not a big cookie fan, but these are irresistable. Made a double batch last night in my Bosch, and saved some dough in the fridge to make some more over the next few days. I forgot to buy cream of tartar after I made them last time, so got to that step & was trying to figure out what to do...when came to the rescue: I went to and found out that you can substitute 1 t. of cream of tartar with 2 t. of lemon juice or vinegar. I opted for the lemon juice, and WOW, you'd never know the difference between the recipe with the cream of tartar and the one with the lemon juice! Just a hint for anyone else in the same predicament :) Thanks for this awesome recipe, it will be a favorite forever. Also, to keep your cookies soft, you can add the heal of a loaf of bread to your container of cookies/cookie jar. Or else lightly spray with water the tops & microwave for 10 secs. or so (time depends on your microwave) to give it that fresh-from-the-oven taste. Just a tip :)

Jan 22, 2004

This is a great recipe. I added a 1/4 cup more flour because I know snickerdoodles can be very sticky. I used a small ice cream type scoop (size 100, the size is on the scrapper bar inside the well of the scoop) and got about 68 cookies. I baked them at 375 for 8 minutes. Use parchment paper on your cookie sheets and just slide the parchemnt and all off the sheets to the cooling rack. Another hint is to scoop out all the balls first then roll them in the sugar/cinnamon. One way to keep them from making a mess of your hands is to wet your hande first. The dough will not stick to your palms as you roll them. These do flatten out but are definately a great cookie.


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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