Whatever comes out, it still should be good. I’m particularly persnickety about my snickerdoodles and have a very specific result I’m aiming for. It usually takes me a tray or two to dial it in exactly how I want it if I haven’t baked them in awhile, and especially if I’m cooking in a different kitchen (like my mother-in-laws.) But, like I said, that’s me being really hyper focused on a result I want. For the vast majority of people, it’s not going to matter that much.
Honestly, my goal is to bring a lot of cookies to a large group gathering. Some variation in results is fine, as different people have different preferences.
After watching a lot of baking shows, i feel that’s a major difference between professional baking and home baking. In a professional setting, every cookie should be identical. Every customer should get the same thing, and get what they are expecting. In home baking it’s often a virtue to have cookies that are different in size and doneness. Each person picks for themselves from the platter, and some want a smaller or a larger portion, some people want it nicely browned and crunchy and others really want a soft center.
I agree that the platonic snickerdoodle has a slightly crispy edge and a soft pillow center. (Which is a little less cooked than i prefer in most cookies, I’m a “brown and crispy” fan.) And I’ll aim for that. But not so carefully that I’ll make one sheet at a time. 
Debating between all butter or a mix of butter and shorting. I think some shortening probably helps with the soft center. But butter is delicious.
I’ve done all butter and all shortening versions. They all produce a perfectly good cookie. Butter gives you more flavor, and more browning. Shortening makes it a bit softer and puffier. (Butter has water in it, so as it melts it tends the spread the cookie a little bit more than all-shortening does.) I would do all butter over all shortening all day if I had to pick just one fat. (Not that that was one of your options.) If you want to keep it simple and not have to run out and get another pantry item if you don’t already have it, just go with all butter.
Yay!
Recipes!!
Thx
I follow a recipe place. They call cinnamon and nutmeg and of course the dreaded pumpkin spice (?) “warm” spices
I like that.
Yeah, i will certainly use butter, but i might replace some of it with palm-oil shortening, which behaves like lard.
Yes, “warm spices” is a shorthand for these types of Christmas spices. Cinnamon, cloves, nutmeg, mace, allspice, ginger, cardamon. In other cuisines, these may be expanded to include other spices (like the Indian “garam masala” literally means “hot/warming spice blend” and is generally a collection of many of the above, but can also include cumin, coriander, black pepper, etc.)
I don’t associate warm spices with Christmas, nor even with cold weather. Maybe that’s because i do a lot of Indian cooking.
Other terms for this category of spices are “sweet spices,” “baking spices,” “holiday spices.” I personally like “warm spices,” myself.
Those aren’t exactly the same categories. Cumin is a warm spice, but i don’t think it’s sweet, nor do i associate it with baking. Licorice is sweet. (It’s a legit non-nutritive sweetener) But it’s not a warm spice.
I agree they overlap, though.
I think these days that’s basically “pumpkin spice” and it’s now the biggest fad around the holidays for the past few years at least. Every freaking thing is “pumpkin spice” from the tail end of Summer until early Spring.
Nevermind.
My only problem with this is the disappearing in Spring part. . .
Ugh, you like pumpkin spice?!
I do too, it’s so good.
Snickers have chocolate, caramel, peanuts, and nougat. By rights, snickerdoodles should have all of those things plus doodle, whatever that is. Instead, they have none of them. How enormously disappointing.
Hey!! This is true.
We’ve been duped. Who can I write a letter to, and complain?
The Doodle Dept.?
I believe the cookie predates the chocolate bar.
wikipedia: Snickerdoodle
" The earliest use of the word recorded by the Oxford English Dictionary is from 1889.[4]"
wikipedia: Snickers
“Snickers was introduced by Mars in 1930”
So it’s really the chocolate bar that has the wrong recipe. It ought to have a crispy cinnamon cookie inside, maybe with some soft chewy nougat. None of those nuts and stuff.
You just invented a new variant of a Snickers. Call the company. 
Here’s my Snickerdoodle story. My mom was a great cook and baker. Snickerdoodles were one of her go-to cookies. She made them all the time, and yes, they had cream of tartar. I was in kindergarten, and every week someone was chosen to bring a treat. This was back in 1966-67, when kids were allowed to bring homemade treats. It was my turn, and I was very excited about it. My mom was going to make her Snickerdoodles! Well, something went awry. She must have forgotten an ingredient because the cookies never spread. They remained in ball formation and were hard as rocks. For some reason, she sent them to school with me anyway! She put them in an ice cream bucket where they rattled and rolled around like marbles.
That’s all I remember. I don’t remember if anyone ate them, if they commented on them, or if I brought them all back home. I think of this every time I hear the word Snickerdoodles or see them.
Snickerdoodle balls! Fun!
Cheese doodles exist. (Well, at least “cheez” doodles.)
They’re basically off-brand Cheetos. So, I guess if you took Cheetos (crunchy corn puffs) and flavored them like Snickers instead of with cheese, they’d be Snicker doodles.