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White Lily

White Lily Snickerdoodles

PREP TIME:

10 min

COOK TIME:

7 min

YIELD:

6 dozen cookies

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 1/2 cup butter softened
3 cups White Lily® Enriched Bleached All Purpose Flour 1/2 cup Crisco® All-Vegetable Shortening
2 tsps. cream of tartar 1/2 stick OR Crisco® Baking Sticks All-Vegetable Shortening
1 tsp. baking soda 2 large eggs
1/2 tsp. salt 1 tsp. vanilla extract
1 1/2 cups sugar plus 3 tbsps., divided1 tbsp. ground cinnamon

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 400°F. Spray baking sheets lightly with no-stick cooking spray.

  2. 2.
    COMBINE flour, cream of tartar, baking soda and salt in medium bowl.

  3. 3.
    BEAT sugar, butter and shortening in large bowl with electric mixer. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended.

  4. 4.
    COMBINE remaining 3 tablespoons sugar and cinnamon in small bowl.

  5. 5.
    SHAPE dough into 1-inch balls and roll in sugar-cinnamon mixture to coat. (If dough is too soft to handle, dust hands lightly with sugar-cinnamon mixture.) Place about 2 inches apart on prepared baking sheet .

  6. 6.
    BAKE 6 to 7 minutes or until set around edges. (The center of cookie will be soft.) Cool on wire rack.