Prep 10 mins
Cook 12 mins
I love the original and these are close to exact. The original recipe was from a copycat website, but I have made a few adjustments to make them closer to the real thing. You will think they are undercooked when you take them out of the over, but they aren't.
- In a large bowl, cream together the shortening and sugars with an electric mixer on high.
- Add egg, vanilla, salt, baking soda and cream of tartar.
- Mix on high until smooth and well incorporated.
- Add flour and mix well.
- Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
- In a small bowl, combine sugar and cinnamon for topping.
- With your hands, roll the dough into balls about the size of a golf ball.
- Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
- Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).
Loved it... Followed the recipe exactly as posted; the baking directions are absolutely key to the soft middle. These to me were a little better than the mall brand store because they were just the right amount of sweetness without being overly so. I'll be making this recipe many times.
This was a great recipe! The cookies came out perfect and they were really soft!
I have made these cookies lots of times but used butter instead of crisco. Today I tried using crisco and I think they taste so much better with butter. But still I dont think they look like or even stay as thick as the store cookies are...when using either one.