Cinnamon Crinkle Cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves 28 cookies
Ingredients
- ½ C. Crisco® All-Vegetable Shortening
- ½ C. butter, softened
- 1 C. granulated sugar
- ½ C. brown sugar
- 1 egg
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ½ tsp. almond extract
- 2 ½ C. (312.5g) all-purpose flour
- 1 ½ Tbsp. Spice Islands® Ground Saigon Cinnamon
- 2 tsp. Clabber Girl® Baking Soda
- 2 tsp. Spice Islands® Cream of Tartar
- 2 tsp. orange zest
- ½ tsp. salt
- Granulated sugar for rolling
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a mixer, combine the shortening, butter, granulated sugar and brown sugar.
- Beat on high speed for 4-5 minutes. Scrape the sides of the bowl.
- Add the egg, vanilla extract and almond extract. Mix in on medium speed until blended.
- In a large bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, zest and salt.
- With the mixer running at a low speed, gradually add the flour mixture until blended.
- Scoop a heaping 2 tablespoons of dough and roll into a ball.
- Place the extra granulated sugar into a dish and roll the dough ball in the sugar.
- Place the dough on the baking sheet, leaving 2 inches in between each cookie.
- Repeat with remaining dough.
- Bake for 12-15 minutes.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
