Mrs. Sigg's Snickerdoodles
Perfect snickerdoodles! I am giving the recipe a 4, however, because I believe the reason some others cookies aren't coming out is because of the way the recipe is written. This is exactly how I prepared them:
As I do with most cookie recipes, I made the dough ahead of time. Covered with plastic and put in the fridge until I was ready to roll/bake.
1. Combine flour, cream of tartar, baking soda (fresh, not older than a month or two!) and salt in a small bowl and set aside.
2. In a large bowl, cream together butter, shortening and sugar by hand for 3 - 4 minutes. Add eggs, one at a time until incorporated. Add vanilla. Slowly incorporate the dry ingredients just until mixed.
Used a small ice cream scoop for perfectly portioned cookies. I baked as the recipe stated, 8 minutes (exactly!) on parchment paper lined baking sheet at 400
2 users found this review helpful
May 23, 2013