Hi y'all,
Here's an amazing snickerdoodle recipe that can be made without dairy:
http://thepioneerwoman.com/food-and-friends/snickerdoodles/
While the recipe as written calls for butter, I have had great success with shortening. I typically use butter-flavored Crisco. The advice that works well for me is to replace each 1/4 cup of butter with 1.5 tsp water and 1/4 cup shortening. In this case, I add the water and shortening both when creaming the fat and sugar.
P.s. Yes, this is another post on my blog because Pinterest keeps forgetting it.
