Substituted butter for shortening in snickerdoodles and it changed everything

I always used Crisco for my grandma's recipe, but last week I ran out and only had butter. Made 3 dozen cookies and they came out SO much softer with a better flavor, though they spread way more than usual. My neighbor Karen tried one and said they were the best I've ever made. Has anyone else made this swap and stuck with it?

3 comments

3 Comments

keith_bennett10d ago

Man, I gotta admit I was totally on team Crisco for years. My mom swore by it for her snickerdoodles and I figured that was the only way to get that classic chew. But then I tried butter one time when I was out of shortening and yeah, it changed everything for me too. They spread more like you said, but the flavor is just so much richer and the texture is softer in a good way. I used to think butter would make them too greasy or something, but I was wrong. Now I never go back to shortening for those cookies.

ben_lewis10d ago

Oh man, you hit on something I think about a lot. I actually read somewhere that the type of fat you use changes how the flour absorbs moisture, and butter's water content is what makes them spread more and get that softer crumb. Totally agree with you @keith_bennett on the richer flavor, that's the main reason I switched too. My grandma used to make her sugar cookies with butter and they always had this little crispy edge that I loved, and now I wonder if the shortening was holding me back from getting that same thing at home.

the_rowan8d ago

Blew my mind too, butter's moisture really gives snickerdoodles that perfect crispy edge.