Snickerdoodles (Crisco) Recipe
This recipe is from an old cookbook, Butter Flavor
Crisco Cookie Collection, Procter & Gamble, 1989.
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SNICKERDOODLES
Preparation Time: 30 minutes
Bake Time: 7 to 8 minutes
1 cup Butter Flavor Crisco
1-1/2 cups sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons cinnamon
1. Heat oven to 400°F.
2. Cream Butter Flavor Crisco, 1-1/2 cups sugar,
eggs, milk and vanilla in large bowl at medium speed of
electric mixer until well blended.
3. Combine flour, cream of tartar, baking soda, and
salt. Mix into creamed mixture. Shape dough into
1-inch balls.
4. Combine 1/2 cup granulated sugar and cinnamon in
small bowl. Roll balls of dough in mixture.
(Hint: Sugar mixture can be put in zip-lock plastic bag. Put
2 to 3 dough balls at a time in bag. Shake to sugar
coat dough.) Place 2 inches apart on ungreased baking
sheet.
5. Bake at 400°F for 7 to 8
minutes. Remove to cooling rack.
6 Dozen 1-1/2 Inch Cookies
Colored Sugar Variation: Add 2 teaspoons
cinnamon to flour mixture in Step #3. Combine 3
tablespoons colored sugar and 3 tablespoons granulated sugar
for coating instead of cinnamon and sugar mixture.
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