Prep time
Cook time
Total time
Serves: 40
  • 3 cups all-purpose flour
  • 2½ teaspoons cream of tartar
  • 1¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cubed and room temperature
  • ½ cup vegetable shortening
  • 2 large eggs, room temperature
  • ¼ cup plain cream cheese, room temperature
  • 1 tablespoon apple cider vinegar
  • 1¾ teaspoons vanilla
  • 1⅔ cup sugar
  • 1½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • dash of cloves (optional)
  • ¾ cup raw sugar or granulated sugar (I like the larger sugar crystals from the raw sugar, but granulated works well, too)
  • 3 tablespoons cinnamon
  1. Preheat your oven to 375 degrees F. In a medium sized bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, and cloves. Set aside. In the bowl of a stand mixer, beat together the butter, shortening, and cream cheese until creamy, then beat in the granulated sugar, until light and fluffy, about 3 minutes.
  2. Add in the eggs, then the vanilla, then the apple cider vinegar, and beat until combined, scraping down the sides of the bowl as necessary. Gradually add in the flour mixture and beat until just moistened. At the point, you can cover the bowl with plastic wrap and refrigerate for up to 24 hours (as I did), or you can bake them right away.
  3. Roll the dough out into balls, either with your hands, into a 2 tablespoon sized ball, or with a #40 ice cream scooper. Combine your additional granulated sugar and cinnamon in a small bowl, then roll the balls of dough in the sugar, being sure that it sticks well. Place on a parchment lined baking sheet about 2 inches apart, and bake for 11-13 minutes, until set and just golden on the edges. Allow to cool a bit on the baking sheets before removing to cool on another surface. These will store well in an airtight container at room temperature for up to 4 days.
  4. *This dough can be made the night before and refrigerated for 24 hours.
Recipe by The Crepes of Wrath at