Raw cookie dough is not ready to eat, it is ready to bake, study author dr.
Mrs. Sigg's Snickerdoodles
If your cookies come out too hard, or too crumbly, or too dark, or they're spreading out too much baking cookies is pretty easy, but not so easy that it's impossible to mess them up.
Recipe Summary Mrs. Sigg's Snickerdoodles
These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!Ingredients | Cookie Dough Strain
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Info | Cookie Dough Strain
prep:
20 mins
cook:
10 mins
additional:
30 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
