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Crinkled Snickerdoodles


2 2/3 cups all purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup un-hydrogenated vegetable shortening 1 1/2 cups sugar 2 eggs 1 1/2 teaspoons vanilla Cinnamon sugar: 1/2 cup sugar 1 tablespoon cinnamon


Preheat the oven to 375°. Mix together the four, cream of tartar, baking soda and salt. Cream the shortening and sugar with an electric mixer. Add the eggs one at a time and then the vanilla. Add the dry ingredients in four parts, mixing well after each addition. In a small bowl, toss the sugar and cinnamon together and set aside. Roll the dough into walnut size balls and toss in the cinnamon sugar, coating each ball of dough liberally. Place about 2 inches apart on a cookie sheet, sprinkle the tops with 1/8 teaspoon of cinnamon sugar and bake for 8 to 10 minutes until lightly browned but still very soft. Cool on a wire rack. Makes about 3 dozen cookies. Recipe by Mani Niall - Mix it up with Mani


The crinkles on these little cookies remind me of a fallen souffle. In fact, think of that when you are checking them for doneness. The edges should be firm, but not the tops-they should be much softer on top than most cookies. This will assure that the edges are crisp and the centers are soft and chewy. That's what puts the snicker in every doodle. Or so I’ve heard.