Brown Sugar Snickerdoodles
PREP TIME: 15 min
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COOK TIME: 7 min
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YIELD: 72 cookies (6 dozen) |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour |
| 1/2 cup butter, softened | 2 tsps. cream of tartar |
| 1/2 cup Crisco® All-Vegetable Shortening | 1 tsp. baking soda |
| 1/2 OR Crisco® Baking Sticks All-Vegetable Shortening | 1/2 tsp. salt |
| 1/4 cup granulated sugar | Topping |
| 1 1/4 cups firmly packed brown sugar | 1/4 cup granulated sugar |
| 2 large eggs | 4 tsps. cinnamon |
| 2 tsps. vanilla extract |
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup butter, softened
- 1/2 cup Crisco® All-Vegetable Shortening
- OR 1/2 Crisco® Baking Sticks All-Vegetable Shortening
- 1/4 cup granulated sugar
- 1 1/4 cups firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Topping
- 1/4 cup granulated sugar
- 4 teaspoons cinnamon
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 400º F. Lightly spray baking sheet with no-stick cooking spray. Beat butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.
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2.
COMBINE flour, cream of tartar, soda and salt in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Shape dough into 1-inch balls.
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3.
MIX 1/4 cup granulated sugar and cinnamon in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheet.
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4.
BAKE 6 to 7 minutes, or until cookies are puffed and crackled on top and the edges are set. The centers will be soft. Allow to cool 1 minute on baking sheet. Remove to cooling rack.
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