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White Lily

Brown Sugar Snickerdoodles


15 min


7 min


72 cookies (6 dozen)


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
OR 1/2 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.