Snickerdoodles

A soft, chewy cinnamon cookie that is irresistible! This is practically the same as the famous Mrs. Sigg's Snickerdoodles that has been around for decades. I just made a few minor changes in oven temperature, I use butter-flavored shortening, and vanilla paste. They are so good!

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Prep Time25

Cook Time10

Course: Dessert

Cuisine: American

Servings: 30

Calories: 147

Equipment

3 baking sheet pans
3 parchment papers
1 Electric Mixer

Ingredients

½ cup butter softened
½ cup shortening butter-flavored
1 ½ cups sugar
2 eggs
2 teaspoons vanilla paste or vanilla extract
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
FOR TOPPING:
2 tablespoons sugar heaping
2 teaspoons cinnamon heaping

Instructions

Preheat the oven to 350°.
Line the baking sheet pans with parchment paper.
With a mixer at medium speed, cream the butter, shortening for 3-5 minutes.
Mix in the sugar and beat until well-mixed.
Mix in the eggs and vanilla paste until well-mixed.
In a medium bowl, mix the dry ingredients together. Add this into the batter and beat just until mixed.
In a small bowl, mix the topping ingredients of sugar and cinnamon together. Set aside.
Use a #60 cookie scoop, or a tablespoon to form balls.
Use your hands to roll the balls and make them smooth.
Roll each ball twice in the topping mixture of cinnamon and sugar, giving it a good coating.
Place the balls 2 inches apart onto the prepared baking sheet pans. Flatten the balls just slightly with the palm of your hand.
Bake at 350° for 10 minutes. You may have to switch the baking sheet pans from top to bottom if one is baking quicker than the other.
Remove the baking sheet pans from the oven and immediately transfer the cookies to a wire rack to cool.
Store the cookies in a covered airtight container at room temperature.

EXTRA TIP:

FREEZE? You can freeze the cookies up to a month. Place the baked cookies on a flat surface and freeze them for a few hours. When they're frozen solid, transfer them to freezer containers or freezer bags.

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