There's something about having a name in the title that you can just tell immediately whatever it is, it's going to be delicious. That's how I felt about Mrs. Siggs Snickerdoodles before I made them. Every time I see a recipe with "My grandmother's..." or "Mrs. ---..." I feel obliged to make it on the spot. It's kind of like what I said about church cookbooks, you just trust the recipes more. I made these for the first time last week and have since made 5 batches. It's a little excessive, yes, but these get eaten up so fast I've got to keep making them. The flavor is absolutely delicious and this is another recipe that falls in the "always turns out right" category. They bake to reveal perfect little cinnamon cracked surfaces, YUM! I'm a chocolate person so it takes a lot for me to make something without a hint of chocolate in it but these cookies did me in. Am I turning into a sugar cookie person now? No. But I've got to make something every once in awhile for those types! And considering I'm pretty much obsessed with these, I guess it's not so bad.

Mrs. Siggs Snickerdoodles
Recipe from


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.


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