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