This was posted in my main blog back in 2001, and I’ve been making them pretty much the same since back then. Since I’ve moved around a bit since 2001, however, I no longer have access to my mom’s industrial stand mixer. However, I found that my trusty bread machine did the same job just fine!
Based on the near-perfect Mrs. Sigg’s Snickerdoodles recipe. Soft, chewy sugar cookies coated in cinnamon sugar. There’s tons of good reviews there, for a reason. I’ve made these cookies for bake sales, pot lucks, as holiday gifts, for house warmings and parties of all sorts. They’ve never failed to please — a genuine classic.
The ingredients list. We’ve got butter, white sugar, eggs, vanilla extract, all-purpose flour, cream of tartar, baking soda, salt, and cinnamon.
1 cup of butter, or two sticks worth. As per my usual cheating MO, I softened it by heating it on low over the stove, then stirring it into a creamy goo. Set aside softened butter. The original recipe calls for half a cup of butter and half a cup of shortening, but I didn’t have any shortening on hand so all butter it was. A note on shortening, though — Crisco (aka vegetable shortening) has been reformulated in recent years to remove the unhealthy trans fats that originally scared many people off from using it. So it’s quite safe and I do plan to stock up on some for future baking recipes, especially since it helps hugely in making fluffy baked goods and can be kept in the cupboard instead of the fridge.
The order that I’m adding ingredients in this case is being dictated by my bread maker, since it prefers liquids before solids. First, 2 eggs went into the mixing bowl.
Followed by 2 teaspoons of vanilla extract.
Next comes 1 and 1/2 cups of white sugar. The mixer is turned on to its lowest setting at this point and just stirring all this stuff together as it gets put in. Preheat the oven to 400 degrees F (204 degrees C) while you’re at it.
In went 2 teaspoons of cream of tartar.
Followed by 1 teaspoon of baking soda.
…and 1/4 a teaspoon of salt.
Add in 2 and 3/4 cups of all-purpose flour gradually, so there aren’t huge clumps in the dough.
Lastly, I poured my now-melted 1 cup of butter into the dough and let it get mixed thoroughly in.
Some mixin’ action.
There will be enough dough to make 48 cookies or so. I bagged half of the dough and stuck it in the freezer for later use, so that we wouldn’t be gorging on the same cookies for a week. Sugar cookie dough freezes very well, so take advantage of that and make extra for future occasions when you might want to make some fast cookies.
In a separate bowl, mix together 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon.
I use a round tablespoon to measure each ball of dough, then roll into balls between my palms. Then drop them into the cinnamon sugar mixture and roll them around to coat them in it.
Place the balls 2 inches apart on ungreased baking sheets. I prefer to cover mine with parchment paper to make cleanup easier. Use the back of a spoon to lightly push down the cookie balls so that they’re not completely round. Bake for 8 to 10 minutes, so they’ll be set but not hard. They’re ready when you see them a little golden around the edges. Remove from the baking sheet and let cool on a rack. Stored in an airtight container, these cookies will stay soft for weeks!