Snickerdoodles

Name: Snickerdoodles
Ingredients: 1 3/4 cups sugar divided; 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 2 large eggs; 2 tablespoons milk; 2 teaspoons vanilla extract; 2 3/4 cups Pillsbury BEST All Purpose Flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 tablespoon ground cinnamon

10 ingredients

6 steps

Ingredients

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

Directions

1

HEAT oven to 400°F.
2

COMBINE 1 1/2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer 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 1/4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar 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

COLORED SUGAR SNICKERDOODLES: Add 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.