Snickerdoodles are essentially a sugar cookie rolled in cinnamon sugar. I’ve never made them before, but they seemed like they would be something pleasing in the sea of chocolate that is often my Christmas season. After perusing many different recipes I settled on this one, thanks in no small part to the fact that I would finally be able to use the cream of tartar in my pantry (When did I buy that? It appears that I’ve already used it at least once — for what??). I was a little leery of using shortening (all shortening, not even 1/2 shortening, 1/2 butter), but it turned out great. I suspect all butter would’ve spread too much, although I did see recipes that called for just that.
The snickerdoodles were light and crunchy but still had a little chewy tenderness in the center. They’d be lovely to have with a nice cup of tea if I ever manage to stop eating them while standing over my kitchen sink and actually sit down with a couple!