Mrs Siggs Snickerdoodles

Mrs.

Siggs’ Snickerdoodles are a classic favorite, and for good reason! These sweet and spicy treats are soft in the center and crispy on the outside, with a sweet cinnamon sugar coating that adds an extra layer of flavor.

With just the right balance of sweet and tangy, these snickerdoodles are sure to become a new favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups white granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 tablespoons cinnamon sugar (see notes)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until a dough forms, being careful not to overmix. In a small bowl, mix together the cinnamon and sugar.

Roll the dough into balls, about 1 1/2 inches in diameter, then roll each ball in the cinnamon sugar mixture to coat.

Place the balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool and harden before serving. You should end up with around 7 delicious snickerdoodles!

Notes

– Make sure to use room temperature butter for a lighter cookie texture.

Softened butter is key for a tender and chewy cookie.

Cinnamon sugar can be made ahead of time, just store it in an airtight container.

To ensure the cookies retain their texture, avoid overmixing the dough.

For an extra crispy edge, bake for 11-12 minutes, but for a chewier cookie, stick to 10 minutes.

If you don’t plan to serve the cookies immediately, store them in an airtight container at room temperature for up to 3 days.

For an extra burst of flavor, use high-quality cinnamon for the cinnamon sugar mixture.

The cookies will be soft when they come out of the oven, but they’ll harden as they cool, so be patient! These snickerdoodles freeze well, just place them in a single layer on a baking sheet, and then transfer to a freezer-safe bag or container for up to 2 months.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 27g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 2g