Have I tried every recipe for Snickerdoodles in the world? Um, no. No, I haven’t. But I have tried five or six, and this is by far the best of the bunch!

Isn’t it funny how the first recipe you try is often the best? It works that way with my favorite brownie recipe, too. The recipe I always used was wonderful… but I didn’t want to stop there. I looked for a bunch of different recipes to see if I could find something better. Then, after making ten or so batches of not-as-good brownies, I made my original recipe and realized it was the best I’d ever tried. And that you don’t lose the war if you settle for “already perfect as it is”.

This Snickerdoodle recipe is already perfect as it is. It results in light, chewy, thick, snickerdoodles. They’re high and slightly cake-like, but not so fluffy that they lose the chewy goodness you want from a good cookie. They also have plenty of cinnamon to counter all that sweetness– which is just what you want.

Now I’m going to gross you out and tell you that I use pork lard in place of shortening. Not because I like the thought of crunching into something with cinnamon-y pork fat, but because you can’t find veggie shortening in Spain. If the idea doesn’t bother you, I suggest you try these with lard– the flavor is amazing.

The Perfect Snickerdoodle Recipe

Ingredients:
1/2. C. butter, softened
1/2 C. lard or shortening
1 1/2 C. granulated sugar
2 lg. eggs
2 3/4 C. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

For Cinnamon Sugar Topping:
3 tbsp. granulated sugar
3 tsp. cinnamon

Instructions: 1. Preheat oven to 400 degrees Fahrenheit. Cream the butter, shortening, sugar, and eggs in a large mixing bowl.

2. In a medium mixing bowl, combine flour, salt, baking soda, and cream of tartar.

3. Dumped mixed dry ingredients into butter-sugar mixture. Stir until combined.

4. Roll dough into balls (the size depends on how big you want your cookies).

5. Roll balls in cinnamon-sugar mixture. Don’t wimp out– be sure to coat generously!

6. Flatten dough balls slightly and place on ungreased baking sheet (I like to cover my baking sheets in parchment paper to make life easier on myself). Bake 8-10 minutes, until soft but set. Don’t overcook!

7. Cool on wire racks.

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