Brown Sugar Snickerdoodles
Brown Sugar Snickerdoodles with a ton of buttery flavor.
Servings 36
Ingredients
- 1 stick unsalted butter, softened (114 gams)
- ½ cup Butter Flavor Crisco (96 gram)
- ¼ cup granulated sugar (50 grams)
- 1 ¼ cups firmly packed brown sugar (250 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups White Lily (not self-rising) or about 3 cups (390 grams) regular AP** (390 grams) -- Weigh!
- 2 teaspoons cream of tartar or us 2 tsp. baking powder and omit soda
- 1 teaspoon baking soda
- 1 teaspoon salt or ½ teaspoon if using salted butter
TOPPING
- ¼ cup granulated sugar
- 4 teaspoons cinnamon
Instructions
- Preheat the oven to 400 degrees F.
- Line two baking sheets with parchment paper or Silpats or line with foil and grease foil.
- Beat butter, shortening, ¼ cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.
- Combine the flour, cream of tartar, soda and salt in a medium bowl and stir really well to mix and remove any lumps of White Lily. Mix flour mixture into shortening mixture at low speed until combined.
- At this point you may want to chill your dough for slightly easier handling.
- Scoop up rounded tablespoons of dough and shape into about 36 balls or about 60 smaller size balls.
- Mix together the topping (¼ cup granulated sugar and cinnamon) in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheets.
- 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 and let cool completely. Be careful not to overbake!
Notes
If you don't have White Lily you can use regular all-purpose. For best results, weigh out 390 grams. If you don't have a scale, that would be around 3 cups of flour, spooned into the cup and swept.