Especially in the South!
Butter is a better substitute since it has 0.5 grams of trans fat per Tablespoon, making it 80% fat compared to Crisco’s 1.7 grams of Trans fat per Tablespoon and 100% fat.
Butter is made with simple ingredients of milk proteins, water, and salt. While Crisco is made from partially hydrogenated vegetable oil.
These days, I don’t buy or use margarine. Butter, coconut oil, EVOO, avocado oil, or walnut oil are the only fats I cook and bake with now.
I do have Crisco in my cupboards, but I use it sparingly. Most often, I use it for greasing my cast iron skillets.
I also substituted Bob’s Red Mill gluten-free all-purpose flour for regular AP flour.
You still get a delicious, buttery Snickerdoodle Cookie that everyone can enjoy, especially those gluten-free folks.
And no one will be able to tell the difference!
Although they’re often enjoyed throughout the year, Snickerdoodle Cookies are a traditional Christmas Cookie. Lightly sweetened with cinnamon and sugar, it’s easy to see why they’re always a family favorite.
- 1 cup unsalted butter
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 2 and 3/4 cups Bob’s Red Mill Gluten-free AP Flour
- 2 teaspoons cream of Tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350F degrees.
- Line cookie sheets with parchment paper. Set aside.
- In a medium mixing bowl, add GF flour, cream of tartar, baking soda, cinnamon, and sea salt. Gently mix together with a fork or whisk until blended. Set aside.
- In a small bowl, add 3 Tablespoons sugar and 1 teaspoon cinnamon.
- Mix together with a fork. Set aside.
- To Make Cookie Dough:
- In a large mixing bowl, cream together butter and sugar.
- Mix in eggs.
- Gradually add in flour mixture until all ingredients are combined.
- Spoon about 1 to 1 1/2 Tablespoon sized pieces of cookie dough and roll into a small ball using your hands.
- Roll each ball in the cinnamon sugar before placing on prepared cookie sheet, placing each about 2″ apart.
- Gently press balls flat with your fingers, while maintaining a round shape. Shapes should be about 1/4″ to 1/2″ thick.
- Place in preheated oven for 10 to 12 minutes.
- Remove from oven and let cool for 5 minutes before transferring cookies to a wire rack.
- Cool completely before storing in an airtight container.
- Can be stored for up to 1 week, if they last that long!
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