Snickerdoodles

Name: Snickerdoodles
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

10 ingredients

8 steps

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

Directions

1

HEAT oven to 400°F.
2

COMBINE 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
3

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
4

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.
5

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
6

VARIATION:
7

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.
8

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.