crisco snickerdoodle cookie recipe

Written ByJenny Smyth Posted on
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The Best crisco snickerdoodle cookie recipe

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.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 36 cookiesCuisine: InternationalCalories: 120 kcal per cookie

🥘Ingredients

For the Dough

1 1/2 cups sugar
1 cup Crisco (vegetable shortening)
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

For the Coating

3 tablespoons sugar
1 tablespoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 400°F.
2Line two baking sheets with parchment paper to prevent sticking.
3In a large mixing bowl, beat 1 1/2 cups sugar and 1 cup Crisco with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
5In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
7Do not overmix.
8In a small bowl, stir together 3 tablespoons sugar and 1 tablespoon ground cinnamon.
9Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until evenly coated.
10Place the balls 2 inches apart on the prepared baking sheets.
11Bake in the preheated oven for 8 to 10 minutes, until the cookies are set and the edges are lightly golden.
12The centers will appear slightly puffed and soft.
13Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.

🔧Equipment

Large mixing bowl
Electric mixer
Small bowl
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 1.5g❤️Cholesterol: 10mg🧂Sodium: 85mg🌾Total Carbs: 16g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 1g

📝Notes

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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