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

For softer cookies, reduce baking time by 1-2 minutes. For crisper cookies, increase baking time by 1-2 minutes.

Baking Tip

To prevent cookies from becoming soggy, allow them to cool completely on wire racks before storing in an airtight container.