Snickerdoodles
Prep Time: 15 min
Cook Time: 8 Min
Serves 6 Servings
Difficulty Easy
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 tsp. Spice Islands® Cream of Tartar
- 1 tsp. Clabber Girl® Baking Soda
- 3/4 tsp. salt
- 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
Directions
- HEAT oven to 400°F.
- COMBINE 1 1⁄2 C. sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer 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 1⁄4 C. sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar 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.
- 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 cinnamon-sugar mixture.
- 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.
