The snickerdoodle cookies my mom made while I was growing up always used vegetable shortening. They were based off of the Betty Crocker recipe. The vegetable shortening in the Betty Crocker version gives Snickerdoodles that crispy and crunchy bite on the outside, contrasted with a soft inside.
I never would have fiddled with the recipe. However, while living in Sweden and heavily pregnant with my first born, I had an epic snickerdoodle cookie craving. I couldn't find any pre-made. No problem, I thought, I can bake my own. The snag came when I discovered it is near impossible to buy vegetable shortening in Scandinavia. So, I experimented with the classic to make an all butter snickerdoodle that I think tastes just as good as the Betty Crocker version, but it's even better for you because you do without the vegetable shortening.