Snickerdoodles

ByVictoria Updated:

Snickerdoodles, yummy, moist, chewy cookie

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These  snickerdoodle cookies are sweet and chewy, great with a cup of tea or coffee, and so addicting you won’t be able to eat just one.

I make a double batch for my family of 5 and often that doesn’t last us more than 2 days. I think I might have discovered why though,  turns out my husband’s coworkers like these so much that he brings half a dozen in his lunch every time I make them.

I use coconut oil, but you can try shortening if you want to.

I have tried making these snickerdoodle cookies into a cookie bar, which I sprinkled the cinnamon sugar topping on and I don’t recommend it, for some reason they turn out crunchy instead of chewy like they do when you make them into cookies. Too bad, I really like my quick cookie bar method.

Snickerdoodles

Print Recipe
Ingredients Method

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 2 eggs
  • 2 3/4 cup unbleached flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon granulated sugar

Method
 

  1. mix together butter and coconut oil
  2. add in sugar and mix
  3. slightly beat eggs and add
  4. stir in flour, cream of tartar, salt, and baking soda
  5. roll into balls about the size of walnuts
  6. combine cinnamon and sugar
  7. roll tops of balls into sugar mixture
  8. place 2 inches apart on a ungreased cookie sheet
  9. bake 10 minutes at 350 degrees.