I try to make a new type of cookie every Friday and have enough recipes that I can not overlap them for at least 5 to 6 weeks. I hadn’t made snickerdoodles in months and it was time. This time instead of using our Crisco like my recipe calls for I decided to add a little bit of butter. I use butter in all of my cookie recipes and they are delicious but snickerdoodles one of the secrets to getting them light and fluffy is using Crisco. So I decided to use both. They turned out amazing light and fluffy just like they should be!

They are definitely a family favorite and they were eaten mostly that first night I made them! I also like to use extra cinnamon when I roll it in cinnamon and sugar. That way you have an extra “cinnamony” taste, which is fabulous.