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I finally did my butter vs. shortening grudge match in a snickerdoodle recipe. I made 3 recipes: #1 used all shortening, #2 used half shortening/half butter, #3 used all butter, while all other variables remained exactly the same. As I suspected, I liked the all butter recipe best. The shortening cookies were dry and the cracks were huge. The butter cookies, while flattest of all three had the best flavor and I like the texture. The half and half had a good flavor and the cookie was “fluffy-er” than the butter. My conclusion: all butter is the best. If the flatness is a big concern, feel free to substitute a portion of the butter for shortening. When it comes to taste, you can’t beat butter!!

Notice the creepy huge cracks in the all-shortening. Some cracks are part of this cookie’s charm, but this is ridiculous.

Here we have half & half — it looks gorgeous and it tastes pretty good, but not as good as all butter.

And all butter. Delicious!! Slightly flatter than the rest, but the taste more than makes up for it.

There you have it folks! I am still having others “blind” taste it, and I will weigh their results in later.