by Kelli H. on March 2, 2012

Recently I’d been having a major craving for snickerdoodles. The only snickerdoodle recipe I’ve ever made, unfortunately contains shortening. Most recipes online for snickerdoodles have shortening in them, too. What’s up with that? I know that shortening makes them soft and flakey but is it really worth it? Anyway, why wouldn’t you want a yummy buttery snickerdoodle? So, I’d been keeping my eye open for snickerdoodles with butter.

I didn’t have to look too hard because Sarah, left me a comment on my French Press post. I went over and checked out her recipes and saw Snickerdoodles. I was ecstatic to see it called for butter! I got to baking them right away.

These are so buttery and delicious. Oh my gosh, THE SMELL! The smell of a snickerdoodle is just lovely. It’s pretty much reason enough to make them. These were a little less fluffy than the snickerdoodles I’ve made in the past with shortening, but really, they didn’t taste any different. Now, I’m not saying butter is so healthy for you, but I do prefer it over shortening. I mean, what is shortening? Anyone read The Help? Do you remember Minny Jackson’s description of crisco? Yah…not sure I’ll ever be able to use it again.

Recipe from Baking Serendipity

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar

2 tbsp granulated sugar
1 tsp cinnamon

1. In the bowl of an electric mixer, beat the butter and sugars together until smooth. Add in the egg and beat until fully combined. Mix in the vanilla. In a separate bowl, combine dry ingredients. Mix into the wet ingredients and beat until just combined. Wrap with plastic and let rest in the refrigerator for 30-60 minutes.
2. Preheat oven to 300 degrees. Combine sugar and cinnamon in a small bowl.
3. Use about 1 tablespoon of cookie dough and shape into balls. Roll dough balls into cinnamon sugar and place on a cookie sheet. Bake for 12-14 minutes. Let sit on cookie sheet for a minute or two before removing and placing on a cooling rack.

Notes: I baked my cookies for 13 minutes.
They seemed undercooked like Sarah states in her post but they’re not.
This recipe made almost 2 dozen cookies.

{ 12 comments… read them below or add one }

David Wells March 2, 2012 at 4:10 pm

I was so happy you finally found a snickerdoodle recipe without shortening! These were really really really good. I think I ate the majority of them…. by myself…. in one day. lol.


Baking Serendipity March 2, 2012 at 7:48 pm

These are my favorite! I am so glad you love them too 🙂


Dining Alone March 2, 2012 at 8:02 pm

I cannot bake to save my life but these are my favorite cookies. I rely on Paradise Bakery for mine 😉


Made in Sonoma March 2, 2012 at 8:32 pm

At least you know a good place to get them!


Sarah March 2, 2012 at 8:59 pm

YUM! These look delicious, but dangerously moreish…


Kim @ Eat, Live, and Blog March 3, 2012 at 1:13 am

I’ve never had a snickerdoodles before. can you believe it?! How does it taste like? Yours looks delicious!


Made in Sonoma March 3, 2012 at 2:14 am

You need to try one! Like a way better sugar cookie.


Shana March 3, 2012 at 6:14 am

Yum! I love sinckerdoodles. I never use shortening either…butter all the way!

Speaking of snickerdoodle, have you ever been to Yogurt Farms in Santa Rosa? I love their snickerdoodle frozen yogurt.


Made in Sonoma March 3, 2012 at 4:21 pm

Yes, I love yogurt farms! But I’ve never seen their snickerdoodle flavor. 🙁


Shana March 3, 2012 at 6:37 pm

It’s one of those magical flavors that unfortunately is not there all the time. Red Velvet is another of my favorites!


Made in Sonoma March 3, 2012 at 7:18 pm

I have had red velvet! I really like it.


Chloe@EveryCraving March 5, 2012 at 3:01 am

I love snickerdoodles!!!! These look amazing.


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