It is ABOUT time. I named this blog Snickerdoodle Baby because that is our nickname for our little girl – along with stinky bum, princess snicklefritz, baby bunny, and many more. New to this whole blog thing, I didn’t realize how many times my blog would show up in google searches for those actually searching for Snickerdoodles! So, I decided it was about time to make some and I found a recipe on allrecipes that looked perfect! Enter Mrs. Sigg’s Snickerdoodles! I made these specific ones almost entirely due to the name – makes me want to meet Mrs. Sigg. These cookies are incredibly easy, delicious, and appropriately sweet, spicy, AND old-fashioned.
Cream together the butter, shortening, sugar, eggs, and vanilla.
In a separate bowl, combine the flour, cream of tarter, soda and salt. Am I the only one who has ever wandered what on earth cream of tartar really is? It is like the mystery spice – if it really even IS a spice. So, like any good blogger, I looked into it! What I found is kind of disturbing. It is not a spice at all, but rather potassium hydrogen tartrate. REALLY makes you want to cook with it, doesn’t it? Actually, it is created on the inside of wine barrels during the fermentation process. Yum. Like baking powder, it doesn’t do anything in its dry form, but reacts in the mixing bowl or oven as a stabilizing agent.
Add your dry ingredients to the creamed butter/sugar mixture.
Mix until combined!
In a separate small bowl, combine the sugar and cinnamon and set aside – it will be the coating for your cookies. Set aside and roll your dough into perfect little balls using a small cookie scoop. I used to do a couple at a time, roll them and then set them on the sheet. What I’ve found is easier, is to roll all the dough at once, setting the balls on a sheet of waxed paper. That way, when your hands get all cinnamon-sugary, you won’t have to dip them into the dough bowl again.
Roll your dough balls – that just sounds kind of funny – in the sugar/cinnamon. One tip, roll each ball separately. If you attempt to roll more than one, you will primarily coat the cookies in cinnamon. You can see in the baked cookies that the darker ones received proportionately more cinnamon on the coating than sugar. If you roll one by one, you get a more even cinnamon/sugar coating. (Can you believe I actually just wrote four sentences about how to roll a cookie in cinnamon and sugar?) Place on an ungreased cookie sheet and bake for 8-10 minutes.
Mrs. Sigg’s Snickerdoodles
adapted from allrecipes
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons white sugar
4 teaspoons ground cinnamon
Preheat oven to 400 degrees
Cream together first 5 ingredients until light and fluffy. With the mixer on low speed, stir in the flour, cream of tartar, baking soda, and salt until completely combined. Form the dough into balls and place on a piece of waxed paper. In a separate shallow bowl or plate, combine the sugar and cinnamon. Roll each cookie individually in the sugar and cinnamon and place on a baking sheet. Bake for 8-10 minutes. Transfer immediately to a wire cooling rack and try to keep yourself from eating them all!