Mrs. Sigg’s Snickerdoodles

I ran across this recipe on http://www.allrecipes.com/ several months ago and have had my eye on it since. I love Snickerdoodles, but when it comes to cookies, it always seems like some other kind – chocolate chip, monster cookies, even marshmallow bars – always enter the equation first.

I finally did get to make these this past week, and the recipe seems to have lived up to its expectations. I made the recipe exactly as written except for baking at 375 degrees rather than 400 for only about 8 minutes. I also removed them as soon as I could from my baking stone to keep them from continuing to bake. It stayed pretty ture to the yield – I got very close to the listed 48 cookies. The flavor and texture of these cookies is amazing – all the chewy goodness that you would expect from a Snickerdoodle. I did have a small problem with my cookies falling a little flat. But, I also can’t remember the last time I replaced my baking soda, so I may have to try again =-)
Mrs. Sigg’s Snickerdoodles
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
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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