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Snickerdoodles

Snickerdoodles
Classic snickerdoodles are easy with Crisco® Butter Flavor Shortening Sticks.
36 ServingsPrep Time: 15 min Cook Time: 8 min

Ingredients

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

  • Heat oven to 400°F.
  • Combine 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl
  • of electric mixer. Beat 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 1/2 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.
  • Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on
© Taste of Home 2013

2 of 2

Snickerdoodles (continued)

Directions (continued)

  • cooling racks to cool completely. Yield: 3 dozen.
VARIATION
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.

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.
Nutrition Facts: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
© Taste of Home 2013