Mrs. Sigg's Snickerdoodles

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This is the second time I've made this recipe, and this time they turned out even better because I used our new convection oven. They cooked perfectly - they were super light and fluffy and delicious. I think using Penzey's cinnamon really adds a lot to the flavor, too. Dino and I both brought some in to work and our coworkers all loved them. Success!

Mrs. Sigg's Snickerdoodles - Beth Sigworth

"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!"


Original recipe yield 4 dozen

½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ 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.

MacGourmet Rating: 5 Stars

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