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Snickerdoodles

What a classic. I figured they would be well-recieved by the nursing staff on 5W, so I baked up a batch for our last MS 1 clinical to say thanks. These were really delicious and chewy. I had high expectations, 1200 people told me these were the best snickerdoodles ever! They weren’t lying, these were yum yum yum. I baked for 8 minutes and took them out when they didn’t look done. They firmed up on the cooling rack. I changed the coating recipe by pretty much doubling the sugar.

Mrs. Sigg’s Snickerdoodles (AR, also on RZ under a different name)

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). (I think I lowered it a little after baking the first few. Just because my oven is weird and my pans are hot)
  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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