My Favorite Snickerdoodle Recipe


I found this recipe in a little paper pamphlet of cookie recipes that floats around the cookbook shelf. I believe it can also be found on It’s called Mrs. Sigg’s Snickerdoodles in the book.

Recipe  –  Notes


  • 1/2 C (one stick) Butter
  • 1/2 C Shortening (I used coconut oil)
  • 1 1/2 C Sugar
  • 2 Eggs
  • 2 tsp. Vanilla extract
  • 2 3/4 C All-purpose flour
  • 2 tsp. Cream of tartar
  • 1 tsp. Baking soda
  • 1/4 tsp. Salt

For rolling:

  • 2 T. sugar (or coloful sugar)
  • 2 T. Cinnamon
(I needed more of both sugar and cinnamon for rolling)


(I find a metal tablespoon is the easiest to stir the dough)

Preheat oven to 400 degrees. Cream butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Add flour, cream of tartar, soda, and salt. In another bowl mix 2 T. sugar and 2T. cinnamon toghether. Shape dough into about 1-inch balls and roll in sugar mixture. Place cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes but only till they’re stet, not too hard that they’ll get crunchy. Place cookies on rack as soon as they’re out of the oven to cool. Makes 5 dozen!:)

Tip for refreshing cookies that get hard:

Place a piece of good bread (we only use our home made) in the bag or container that you are storing your cookies in. In a few hours they will be soft again!!!

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