Cookies

Snickerdoodles

snickerdoodles

Cook Time: 8 Min

Yield: 6 Servings

snickerdoodles

Ingredients

  • 1 3/4 C. sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 2 Tbsp. milk
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 2 3/4 C. all-purpose flour
  • 2 tsps. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. HEAT oven to 400°F.
  2. COMBINE 1 1⁄2 C. sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
  3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
  4. COMBINE remaining 1⁄4 C. sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in-sugar mixture. Place 2 inches apart on ungreased baking sheets.
  5. BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  6. COLORED SUGAR SNICKERDOODLES: Add cinnamon to flour mixture in Step 3. Combine 3 Tbsp. colored sugar and 3 Tbsp. granulated sugar to use for coating instead of-sugar mixture.
  7. Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.

Snickerdoodles

snickerdoodles

Cook Time: 8 Min

Yield: 6 Servings

Ingredients

  • 1 3/4 C. sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 2 Tbsp. milk
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 2 3/4 C. all-purpose flour
  • 2 tsps. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. HEAT oven to 400°F.
  2. COMBINE 1 1⁄2 C. sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
  3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
  4. COMBINE remaining 1⁄4 C. sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in-sugar mixture. Place 2 inches apart on ungreased baking sheets.
  5. BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  6. COLORED SUGAR SNICKERDOODLES: Add cinnamon to flour mixture in Step 3. Combine 3 Tbsp. colored sugar and 3 Tbsp. granulated sugar to use for coating instead of-sugar mixture.
  7. Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.

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