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Brown Sugar Snickerdoodles

Prep Time:15 min
Cook Time:7 min
Yield:72 cookies (6 dozen)

INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup butter, softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 Crisco® Baking Sticks 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

PREPARATION DIRECTIONS:

  1. 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. 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. 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. 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.

NUTRITIONAL INFORMATION PER SERVING:

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.

Brown Sugar Snickerdoodles
Pillsbury Bake-Off®

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