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Classic snickerdoodles are easy with Crisco® Butter Flavor Shortening Sticks.
This recipe is:
Quick
Nutrition Information: Calories 131, Total Fat 5.6g, Saturated Fat 1.4g, Cholesterol 12mg, Sodium 88mg, Total Carbohydrate 18.4g, Dietary Fiber 0.1g, Protein 1.3g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium <1%DV, Iron <1%DV
Originally published as Snickerdoodles Provided by Crisco® Baking Sticks
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Reviewed on Apr. 27, 2012 by missy s
my whole family loves these cookies
Reviewed on Apr. 26, 2012 by bryannarae
My family loves this recipe!! I will make them for dessert and they will be gone before the end of the night!
Reviewed on Jan. 24, 2012 by tamst
I made these cookies last night with 1 stick of the Crisco vegetable shortening, baked them at 375 for 8 minutes and they turned out AWESOME! They didn't go flat, they were flavorful, texture was nice. Really good.
Reviewed on Dec. 19, 2011 by JoanieC1965
This is a very good recipe. I did use 1/2 cup butter and 1/2 cup butter-flavored shortening. I find that all butter allows the cookies to flatten too much. The combination of the two is just the right mix. I added cinnamon to the dough as well as rolling them in cinn/sugar. I baked at 375 for 7 to 9 minutes ... they were perfect.
Reviewed on Dec. 13, 2011 by blue5ft3
I make these all of the time with a recipe Ive had for 40 years shortening can be half margarine, half crisco, or low fat margarine, only, etc, if you use oil only they won't come out as well, flat. but you can reduct the fat content greatly. A healthy alternative that works well for me
Reviewed on Dec. 11, 2011 by kime777
I made the variation with the cinnamon in the cookie. They were so light and crunchy and the cinnamon flavor was just right. Couldn't keep them around!!!
Reviewed on Dec. 10, 2011 by MrsKase
I made these and they looked look but did not have the wow that ones made with real butter have so I'd say these are average, but will make the recipe using butter from now on. They were perfect looking though.
Reviewed on Dec. 05, 2011 by MJS18
I had to turn the oven down to 375 degrees and increased the cooking time to 10 minutes.
Reviewed on Nov. 07, 2011 by Jlferguson
The first batch I made came out black on the bottoms, so for the second batch I turned the temperature down to 350 and baked for 10 minutes. After that, they turned out really good. I also used 1 stick of butter instead of the shortening sticks.
Reviewed on Sep. 21, 2011 by myweisenberger
I bake cookies for my son's co workers. One of them asked for snickerdoodles. I made this recipe this morning and OMG, they are picture perfect! Taste good too.
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