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Snickerdoodles from Crisco® Baking Sticks

By: Crisco Baking Sticks®

"Classic snickerdoodles are easy with Crisco® Butter Flavor Shortening Sticks."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
8 Min

Ready In:
23 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 dozen cookies

Ingredients

2 cups sugar, divided
1 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks*
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 3/4 cups Pillsbury BEST® All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon

Directions

Heat oven to 400 degrees F.
Combine 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
Combine flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
Combine remaining 1/2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Footnotes

* 1 cup Crisco® Butter Shortening equals 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
Variation: 1. Colored Sugar Snickerdoodles: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
Tip: 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.