Back-to-School Snickerdoodles Recipe
Back-to-School Snickerdoodles
Total time: 15 to 30 minutes

Preparation time : 15 minutes
Cooking time : 7 minutes

Difficulty: Easy
Chef's Note

Snickerdoodles is a traditional American recipe for a classic sugar cookie flavoured with vanilla extract and cinnamon sugar.

“Back-to-School Snickerdoodles are a scrumptious delight!” said Baking expert Dede Fuson. “Cinnamon and sugar are combined with other simple ingredients to create a chewy, crackle-topped cookie that goes perfectly with a tall glass of milk.”

For 72 cookies

- Crisco® Original No-Stick Cooking Spray
- 125 ml / 1/2 cup butter, softened
- 125 ml / 1/2 cup Crisco All-Vegetable Shortening OR 1/2 Crisco All-Vegetable Shortening Sticks
- 60 ml / 1/4 cup granulated sugar
- 310 ml / 1 1/4 cups firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 875 ml / 3 1/2 cups All-Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 60 ml / 1/4 cup granulated sugar
- 4 teaspoons ground cinnamon
  1. Heat oven to 400º F. Lightly spray baking sheet with no-stick cooking spray.
  2. 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.
  3. Combine flour, cream of tartar, soda and salt in a medium bowl.
  4. Beat flour mixture into shortening mixture at low speed until combined. Shape dough into 2,5 cm / 1-inch balls.
  5. Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Roll balls in sugar cinnamon mixture. Place 5 cm / 2 inches apart on prepared baking sheet.
  6. 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.
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