Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Snickerdoodles V
Snickerdoodles I
Snickerdoodles II
Mrs. Sigg's Peanut Butter Cookies
Tanya's Snickerdoodles
MORE
Top Related Articles
Mailing Cookies
Single Servings: February '08
Cory's Corner: Ringing in the Holidays
Go Sugar Cookie Crazy
Perfect Cookies
Tips for Cookie and Brownie Mix In a Jar
Brownies are the Best
Visions of Sugar Cookies
Making Sugar Cookies (Video)
Gingerbread Cookies (Video)
Related Collections
Fundraising: Bake Sale
Nut Free Snacks and Treats
Portable Treats
Back to School
Fundraising Favorites
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
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:
Read Reviews
(1,893)
Review/Rate This Recipe
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Oct. 26, 2008 by Chef Joy
X
Full Review
Chef Joy
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!
Was this review helpful?
[
YES
]
152 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...
MORE
MORE
Reviewed on Feb. 5, 2007 by
SUGARPLUMSCOOKIES
X
Full Review
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.
Was this review helpful?
[
YES
]
116 users found this review helpful
Best snickerdoodle ever!!! If you're having a problem with flat cookies, there could be two...
MORE
MORE
Reviewed on Jan. 22, 2004 by
CookieMomster
X
Full Review
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? ;-)
Was this review helpful?
[
YES
]
111 users found this review helpful
This is THE best recipe for making snickerdoodles! I've made it at least a dozen times, and...
MORE
MORE
Reviewed on Nov. 11, 2006 by
STOVERIDER
X
Full Review
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!
Was this review helpful?
[
YES
]
59 users found this review helpful
Yum--love snickerdoodles. I am only giving this recipe 4 stars because I do not like the acrid...
MORE
MORE
Reviewed on Jan. 22, 2004 by JANICE427
X
Full Review
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.
Was this review helpful?
[
YES
]
55 users found this review helpful
these cookies are great. maybe this is something all you cooks know, but i'm still sixteen...
MORE
MORE
Reviewed on Jan. 22, 2004 by SCHWA
X
Full Review
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.
Was this review helpful?
[
YES
]
42 users found this review helpful
this was an amazing recipe! incredibly easy.. I needed a little more of the sugar/cinnamon...
MORE
MORE
Reviewed on Jan. 22, 2004 by
POOKIETHEBEAR
X
Full Review
POOKIETHEBEAR
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.
Was this review helpful?
[
YES
]
33 users found this review helpful
This is a great recipe. I added a 1/4 cup more flour because I know snickerdoodles can be...
MORE
MORE
Reviewed on Jan. 9, 2006 by BLUEROSES618
X
Full Review
BLUEROSES618
Jan. 9, 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 allrecipes.com came to the rescue: I went to allrecipes.com/advice/ref/subs/ 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 :)
Was this review helpful?
[
YES
]
31 users found this review helpful
FABULOUS recipe. I have made these before and they were a big hit! I'm not a big cookie fan,...
MORE
MORE
Reviewed on Jul. 15, 2003 by
REBECCA JO
X
Full Review
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).
Was this review helpful?
[
YES
]
30 users found this review helpful
My son loves the Snickerdoodles from our favorite restaurant and I decided to give these a...
MORE