Soft and Chewy Snickerdoodles
I recently had a craving for snickerdoodles and decided to try out a popular recipe on allrecipes.com by Beth Sigworth, entitled Mrs. Sigg's Snickerdoodles. The recipe is pretty easy to follow.
Overall, the cookies came out pretty good. When they first came out, they were crispy on the outside and soft and chewy on the inside. However, the cookies lost some of their crispiness the next day.
The only changes I had to make was that I didn't have enough sugar/cinnamon mixture to roll the cookies in, so I had to double it. Here is the recipe with my modifications:
Yields: Approximately 4 dozen cookies
- 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
- 4 tablespoons white sugar
- 4 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.
dough by rounded spoonfuls into balls, about 1 inch in diameter.
Mix the 4 tablespoons sugar and the cinnamon.
- Roll balls of dough in
- Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set. Remove immediately from baking sheets.
I think next time I might try another recipe that doesn't use shortening. I saw quite a few that use butter only, and I'm curious as to how that would change the cookie. I don't usually bake with shortening, so if I can find a good cookie recipe without using it, I would rather use that.