This year, I discovered a new hobby: digging up vintage recipes and testing them to see if old school dishes can still shine today. Recently, I came across a magazine clipping from March 1934 featuring a “Cream Snap” cookie that puts Crisco in the spotlight.
While this cookie find feels vintage, Crisco has an even longer history. The company, founded in 1911, introduced the product as a cheaper alternative to animal fat. Even today, it remains a kitchen staple, adding richness to recipes like flour tortillas, tender biscuits, and pie crusts.
With the holidays in full swing and countless cookie exchange parties on the calendar, I decided to skip the season’s trendiest Dubai chocolate or matcha cookies and revisit a 91-year-old classic instead.
Keep reading to learn how to make these vintage cookies and discover ways to put your own spin on this timeless recipe.
Ashia Aubourg
How to Make Crisco Cream Snap Cookies
While examining this magazine clipping, I realized it was published in 1934. Unfortunately, it doesn’t list the publisher, but thankfully, the full recipe remains intact.
This recipe for Crisco Cream Snaps makes 48 cookies, so unless you’re baking for a crowd (or plan to cut out larger shapes), you may want to adjust the ingredients.
Start by creaming 1/3 cup of softened Crisco or vegetable shortening with 3/4 cup of sugar and 1 egg. Next, sift 1 2/3 cups of flour with 1 teaspoon of baking powder and combine with the creamed mixture. Stir in 1 teaspoon vanilla extract and 1/3 cup of your favorite nuts (I used chopped pecans). Form the dough into a roll using wax paper and refrigerate for at least two hours.
When ready to bake, roll out the dough, cut shapes with a cookie cutter, and bake in a preheated 375 degrees F oven for 10 minutes, or until the tops turn light golden brown.
To make these Crisco Cream Snap cookies even more special, top them with icing, sprinkles, or candy. For more ideas, check out this guide for decorating cookies.
Ashia Aubourg
Tips for Making Crisco Cream Snap Cookies
These Crisco Cream Snap cookies came together in less than 10 minutes. After chilling, they baked quickly, and even though I didn’t use the entire batch, it was easy to pack the rest and store them in the freezer for later.
I had so much fun decorating these Crisco Cream Snaps for a holiday cookie exchange. They also helped me use up several pantry staples. I loved their buttery flavor, delicate crumb, and crisp texture. The pecans added extra body and crunch, and the cookies taste just as good on their own as they do topped with icing. Everyone at the party raved about their nostalgic flavor, and I can’t wait to make them again.
This vintage cookie recipe shines on its own, but a few small tweaks can make it even better:
- Add more spices. A pinch of ginger or nutmeg will bring warm, aromatic notes into these cookies and add depth to their flavor.
- Swap the vanilla. Replace the vanilla extract with almond, lemon, or maple extract to introduce subtle, nuanced flavors to these Crisco Cream Snaps.
- Give them a topping. Brush these cookies with milk and sprinkle coarse sugar on top before baking to add extra texture and sweetness.
