Prep Time 15m
Cook Time 8m
Ready Time 60m
Yield 6 dozen cookies


Ingredients
  • 1 3/4 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
  • 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
Preparation Directions
  • Step 1Heat oven to 400°F.
  • Step 2Combine 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
  • Step 3Combine flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
  • Step 4Combine 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.
  • Step 5Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
VARIATION
  • Step 1Colored 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.
  • TipCinnamon-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.
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