Sweet, cinnamony snickerdoodles

Cinnamon and sugar are combined with other simple ingredients to create a chewy, crackle-topped snickerdoodle cookie that goes perfectly with a tall glass of milk.

Back-to-school snickerdoodles

Sweet & cinnamony snickerdoodles recipe
Cookie ingredients

Crisco Original No-Stick Cooking Spray
1/2 cup butter, softened
1/2 cup Crisco All-Vegetable Shortening OR 1/2 Crisco All-Vegetable Shortening Sticks
1/4 cup granulated sugar
1-1/4 cups firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3-1/2 cups White Lily All-Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Topping ingredients

1/4 cup granulated sugar
4 teaspoons ground cinnamon

  1. Heat oven to 400 F. Lightly spray baking sheet with no-stick cooking spray. Beat butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.
  2. Combine flour, cream of tartar, soda and salt in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Shape dough into 1-inch balls.
  3. Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheet.
  4. Bake 6 to 7 minutes, or until cookies are puffed and crackled on top and the edges are set. The centers will be soft. Allow to cool 1 minute on baking sheet. Remove to cooling rack.

Makes approximately 72 cookies

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