Brown Sugar Snickerdoodles

Prep Time:
15 min
Cook Time:
7 min
Total Time:
1 hr
Yield:
72 cookies (6 dozen)

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup butter, softened
  • 1/2 cup Crisco® 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

Instructions

  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. 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. 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. 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.

Nutrition

Serving Size (1/72 1 cookie), Calories 70 (Calories from Fat 25), Total Fat 3g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

To prevent cookies from browning too quickly on the bottom, place an empty baking sheet in the oven under the sheet with cookies.

Baking Tip

Do not store soft and crisp cookies in the same container, or the crisp cookies will soften.