Holiday Cinnamon Snickerdoodles

Name: Holiday Cinnamon Snickerdoodles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 36
Ingredients: 2 3/4 cups all purpose flour; 2 teaspoons McCormick® Cream Of Tartar; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 3/4 cups sugar, divided; 1 cup (1 stick) butter flavored shortening; {shortening}; 2 eggs; 2 tablespoons milk; 2 teaspoons McCormick® All Natural Pure Vanilla Extract; 1 tablespoon McCormick® Ground Cinnamon

By: McCormick Kitchens

Made With:

Old-fashioned favorites like these Snickerdoodles will always have a place on the holiday dessert table. Photo credit: Naomi Robinson from Bakers Royale.

Recipe Info

Prep Time:

15m
Cook Time:

8m
Servings:

36
User Rating:

Ingredients

2 3/4 cups all purpose flour
2 teaspoons McCormick® Cream Of Tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar, divided
1 cup (1 stick) butter flavored shortening
- Substitutesshortening
2 eggs
2 tablespoons milk
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 tablespoon McCormick® Ground Cinnamon

Nutrition Information

(per serving)

Calories 126
Carbohydrates 17 g
Cholesterol 10 mg
Fiber 0 g
Protein 1 g
Sodium 89 mg
Total Fat 6 g

Old-fashioned favorites like these Snickerdoodles will always have a place on the holiday dessert table. Photo credit: Naomi Robinson from Bakers Royale.

Key products

McCormick® Cream Of Tartar, 1.5 oz

$5.99

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

Instructions

Preheat oven to 400°F. Mix flour, cream of tartar, baking soda, and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.
Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.