Mrs. Sigg's Snickerdoodles

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1/4 cup granulated sugar for rolling

Preparation Time:

20 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them about 2 inches apart.
7. In a shallow bowl, place the granulated sugar for rolling. Roll each ball in the sugar to coat.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

One cookie (1/8 of the recipe) contains:

• Calories: 160
• Fat: 9g
• Carbohydrates: 21g
• Protein: 2g

Dish Characteristics:

• Soft and chewy interior
• Crisp and crackly exterior
• Warm and cinnamon-sugar flavor

User Comments:

• "These snickerdoodles are absolutely delicious! They're soft, chewy, and full of cinnamon flavor."
• "I love the crisp edges and the sweet, sugary coating on these cookies."
• "These are the best snickerdoodles I've ever had! They're perfect for a warm and cozy dessert."
• "I'm not usually a huge fan of snickerdoodles, but these were a game-changer. I loved the cinnamon-sugar flavor and the soft texture."
• "These cookies are so easy to make and they always turn out perfect. They're a staple in my holiday baking rotation."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too sticky, add a little more flour until it becomes firm enough to handle.
• If the dough is too dry, add a little more milk until it becomes workable.
• Be careful not to overbake the cookies, as this will make them dry and crumbly.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.