Buttercrisp Snickerdoodle Cookies

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Serves: 12 servings


  • spatulas
  • measuring cups
  • mixing bowls
  • hand mixer
  • cookie sheet
  • 16 pieces of Fannie May® Buttercrisp
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup butter, room temperature
  • ½ cup shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup granulated sugar
  • 2 tsp cinnamon
*Allergens - wheat, eggs, dairy, soy, almonds


  1. Place Fannie May® Buttercrisp into a resealable bag and put in the freezer.
  2. Measure out flour, cream of tartar, baking soda, and salt into a bowl. Mix to combine.
  3. Place butter, shortening, granulated sugar, and brown sugar into a mixing bowl and cream with a mixer until light and fluffy.
  4. Add vanilla extract and eggs one at a time and continue creaming until incorporated.
  5. Add half of the dry ingredient mixture and mix until just incorporated.
  6. Remove the Fannie May® Buttercrisp from the freezer. Smash the Buttercrisp into bits using a kitchen mallet, rolling pin, or a small pan. You may also use a food processor and pulse into a small grind.
  7. Pour the Buttercrisp bits into the batter, and continue mixing until incorporated.
  8. Transfer the dough to a piece of parchment paper or wax paper and roll into a log 18” long. Refrigerate.
  9. When ready to bake, preheat oven to 350ºF.
  10. Mix the remaining granulated sugar with the cinnamon in a small bowl.
  11. Slice the cookie dough into ¼” rounds. Place in the cinnamon sugar mix, and then place on a lined sheet pan with the sugar side up.
  12. Bake for approximately 12 minutes until edges are golden brown.
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