SNICKERDOODLES

Snickerdoodles image

Make and share this Snickerdoodles recipe from Food.com.

Provided by Crisco Recipes

Categories Dessert

Time 23m

Yield 3 dozen cookies

Number Of Ingredients 10

Previous Next

Ingredients

2 cups sugar, divided
1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 3/4 cups Pillsbury BEST® All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon

Steps:

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
VARIATION:.
COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.

Nutrition Facts : Calories 1604.8, Fat 73, SaturatedFat 18.5, Cholesterol 125.4, Sodium 1060.9, Carbohydrate 224.3, Fiber 4, Sugar 133.7, Protein 16.4