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Snickerdoodles

By Crisco Recipes

Added October 04, 2012 | Recipe #488147

Categories: Cookies and brownies Dessert Low fat

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Total Time:

Prep Time:

Cook Time:

23 mins

15 mins

8 mins

Crisco Recipes's Note:

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Ingredients:

Yield:

dozen c ...

Units: US | Metric

2 cups sugar, divided
1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
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:

1

HEAT oven to 400°F.
2

COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat 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 1⁄2 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.
5

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
6

VARIATION:.
7

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.
8

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.