Snickerdoodles are a classic cookie that brings back fond memories of childhood with their signature crackled tops and cinnamon-sugar coating. Mrs. Sigg’s Perfect Snickerdoodle Cookies recipe is a beloved family tradition that has been passed down through generations. These cookies are known for their soft and chewy texture, with just the right amount of sweetness and a hint of tanginess from the cream of tartar. In this detailed recipe, you’ll learn how to make these delightful cookies that are perfect for any occasion, from holiday gatherings to afternoon snacks.
Ingredients for Mrs. Sigg’s Perfect Snickerdoodle Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How to Make Mrs. Sigg’s Perfect Snickerdoodle Cookies
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and 1 1/2 cups of granulated sugar together until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. The mixture should be pale in color and have a creamy texture.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the butter and sugar mixture. This step is crucial for achieving a smooth and homogeneous cookie dough.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. These dry ingredients are essential for giving the snickerdoodles their characteristic texture and flavor.
5. Mix the Dry and Wet Ingredients
Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be soft and slightly sticky.
6. Prepare the Cinnamon-Sugar Coating
In a small bowl, combine the 2 tablespoons of granulated sugar and the ground cinnamon. This cinnamon-sugar mixture will give the snickerdoodles their signature flavor and crackled appearance.
7. Shape and Coat the Dough
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Roll each dough ball in the cinnamon-sugar mixture, ensuring it is evenly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until they are set and lightly golden around the edges. The centers should still be soft and slightly underbaked, as they will continue to cook on the baking sheets after being removed from the oven.
9. Cool the Cookies
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This cooling process helps the cookies set and develop their chewy texture.
About the Main Ingredients
Unsalted Butter
Unsalted butter is preferred in baking because it allows you to control the amount of salt in the recipe. Butter provides richness and flavor to the cookies, and its fat content helps create a tender and chewy texture. Make sure the butter is softened to room temperature to ensure it creams easily with the sugar.
Granulated Sugar
Granulated sugar sweetens the cookies and contributes to their structure. When creamed with butter, it creates air pockets that help the cookies rise and become light and fluffy. The additional sugar used for rolling the dough balls creates the snickerdoodles’ characteristic crackled surface and sweet, cinnamon flavor.
Eggs
Eggs act as a binding agent in the cookie dough, providing structure and moisture. They also help the cookies spread and develop their chewy texture. Use large eggs at room temperature for the best results.
All-Purpose Flour
All-purpose flour is the foundation of the cookie dough, providing structure and stability. It contains the right amount of protein to create a tender and chewy cookie without being too dense. Be sure to measure the flour accurately, using the spoon-and-level method to avoid adding too much flour.
Cream of Tartar
Cream of tartar is a key ingredient in snickerdoodles, giving them their distinctive tangy flavor and soft texture. It acts as a leavening agent in combination with baking soda, helping the cookies rise and create their characteristic crackled tops.
Baking Soda
Baking soda is a leavening agent that helps the cookies spread and rise. It reacts with the cream of tartar to produce carbon dioxide gas, which creates air pockets in the dough and gives the cookies their light and fluffy texture.
Salt
Salt enhances the flavor of the cookies and balances the sweetness. It also strengthens the dough by tightening the gluten strands, helping the cookies hold their shape during baking.
Ground Cinnamon
Ground cinnamon is used in the sugar coating, providing the snickerdoodles with their signature warm and spicy flavor. It pairs perfectly with the sweet, buttery dough and creates an irresistible aroma as the cookies bake.
Tips for Making the Perfect Snickerdoodle Cookies
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This ensures they cream together smoothly and evenly.
- Don’t Overmix the Dough: Mix the dough until just combined to avoid overdeveloping the gluten, which can result in tough cookies.
- Chill the Dough (Optional): If the dough is too soft or sticky, chill it in the refrigerator for 15-20 minutes before rolling. This makes it easier to handle and helps the cookies maintain their shape during baking.
- Even Coating: Roll the dough balls thoroughly in the cinnamon-sugar mixture to ensure an even coating. This gives the cookies their characteristic flavor and appearance.
- Monitor Baking Time: Keep a close eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center. Overbaking can result in dry cookies.
