Brown Sugar Snickerdoodles - White Lily®
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Brown Sugar Snickerdoodles


6 Dozen

Prep Time

15 min

Cook Time

7 min

Total Time

60 min

recipe image


1/2 teaspoon salt


1/4 cup granulated sugar

4 teaspoons cinnamon

No-Stick Cooking Spray

1/2 cup butter, softened

1/2 cup 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


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.

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.

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.

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.


Serving Size (1/72 1 cookie), Calories 70 (Calories from Fat 25), Total Fat 3g (Saturated Fat g, Trans Fat g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 9g (Dietary Fiber g, Sugars 5g), Protein 1g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.

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

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