I’ve been making this Crisco Snickerdoodle Cookie recipe for years, and it’s always a hit with my family.
The combination of the sweet and spicy flavors is just right, and the texture is perfect – not too crunchy, not too soft.
My kids love helping me in the kitchen, and this recipe is a great one to get them involved because it’s easy to follow and requires minimal supervision.
We make these cookies for special occasions like holidays and birthdays, but also for everyday snacks.
They’re so delicious that we often find ourselves devouring the entire batch in one sitting – which is why I have to make sure to double or triple the recipe when I’m planning a big batch.
Crisco Snickerdoodle Cookies
4.8 from 1250 votes
These snickerdoodle cookies use Crisco instead of butter for a soft, chewy texture with a slight tang. The cinnamon-sugar coating adds a classic sweet and spicy finish.
For extra soft cookies, slightly underbake them by removing from the oven when the edges are just set. Store in an airtight container at room temperature for up to 1 week.
Watch Video Of How Crisco Snickerdoodle Cookies Works
These Crisco snickerdoodle cookies are always a hit at family gatherings and potlucks. They store well in an airtight container for up to a week, and you can reheat them in a 300 degree oven for 5 minutes to bring back that fresh-from-the-oven softness.
Serve them with a glass of cold milk or a cup of coffee for a simple treat that everyone loves. I make these for every holiday party and they disappear fast every time.
❓ Frequently Asked Questions About Crisco Snickerdoodle Cookies
1. Why use Crisco instead of butter in snickerdoodles?
Crisco shortening has a higher melting point than butter, which helps the cookies hold their shape and stay soft. Butter contains water that can make cookies spread too thin. Crisco gives a tender, pillowy texture that snickerdoodles are known for.
2. Can I substitute butter for Crisco in this recipe?
You can substitute butter, but the cookies will be flatter and crispier around the edges. The texture will be different and they may not stay as soft for as long. If you use butter, chill the dough for 30 minutes before baking to reduce spreading.
3. Why do snickerdoodles need cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy flavor and helps activate the baking soda for a soft, chewy texture. Without it, the cookies would taste like plain sugar cookies. You can substitute with lemon juice or white vinegar, but the flavor will change slightly.
4. How do I store these cookies to keep them soft?
Store the cookies in an airtight container at room temperature for up to one week. Add a slice of bread to the container to absorb excess moisture and keep the cookies soft. Do not refrigerate them as that can dry them out.
5. Can I freeze the dough or baked cookies?
Yes, you can freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag for up to three months. Bake directly from frozen, adding a minute or two to the baking time. Baked cookies also freeze well in a sealed container for up to three months.
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