Do you have a tried and true snickerdoodle cookie recipe?

Question by laura: Do you have a tried and true snickerdoodle cookie recipe?
Does anyone have any tried and true snickerdoodle cookie recipes?

Could you please post the recipe if possible?

Best answer:

Answer by sky
I didn’t try it myself, but 1958 other people did, and gave it 5 stars.

This recipe appears in the Allrecipes “Tried & True Favorites” cookbook.

Mrs. Sigg’s Snickerdoodles

Submitted by: Beth Sigworth

Rated: 5 out of 5 by 1958 members

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Yields: 48 servings

“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!”

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

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Know better? Leave your own answer in the comments!

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  1. kitty143cat says:

    You can pay $ .79 and make Pepperidge Farm’s Soft Baked Snickerdoodle Cookie.
    Great American Snickerdoodle Cookies

  2. allexgirl says:

    OMG………people ask for these all the time.I have 3 different recipes for them.When you take them out of the oven,sprinkle these with a little more cinn.sugar mixture.

    Giant Snickerdoodles

    1 cup butter or margarine, softened,or halk of each,I usually use marg.
    1 1/2 cups plus 2 tablespoons sugar
    2 eggs
    2 3/4 cups all purpose flour
    2 teaspoons cream of tarter
    1 teaspoon baking soda
    1/4 teaspoons salt
    2 teaspoons cinnamon

    In large mixer bowl with mixer at medium speed, cream butter or
    margarine, 1/1/2 C sugar and eggs until light and fluffy. In a
    separate bowl combine flour, cream of tarter, baking soda, and salt.
    Add to cream mixture until well blended. Refrigerate for 30 minutes.

    Preheat oven to 375 degrees. Combine remaining 2 tablespoons sugar
    and 2 teaspoons cinnamon in a flat open bowl. Shape dough into 2-
    inch balls and roll in cinnamon-sugar. Place 3 inches apart on
    ungreased cookie sheets. Bake 12 to 15 minutes until golden brown.
    (Snickerdoodles will puff up at first, then flatten out to giant
    size during baking.)

  3. sam says:

    The Betty Crocker Cooky Book, first published in 1963 always had 10 different people bake the recipe to see if it was consistant. This recipe made the book and I have used it all my life, born in 1964. Everyone loves my snickerdoodles!
    1 cup shortening (part butter or margarine)
    11/2 cups sugar
    Cream together. Add 2 eggs and cream thoroughly. Add the rest before incorporating:
    23/4 cup all purpose flour
    2 teaspoons cream of tarter
    1 teaspoon baking soda
    1/4 teaspoon salt.
    Mix thoroughly.
    Roll into 1″ balls and roll the balls of dough in 2Tablespoons sugar and 2 teaspoons cinnamon. (Or you can use colored sugar crystals if you want.) (cinnamon and sugar can be mixed into the dough and just roll the dough into balls and bake.)
    Place 2″ apart on ungreased baking sheet and bake 8-10 minutes in a 400F degree preheated oven. The cookies puff first and then flatten. Makes about 6 dozen (Unless you like larger cookies!)
    I first made this recipe when I was 8 years old with my mom’s help. (This cooky book has been re-published just like the original. Barnes & Noble and Borders have carried it around Christmas. It’s full of great cookie recepies!)

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