Snickerdoodle Recipe
User Reviews
5.0
24 reviews
Excellent
Snickerdoodle Recipe
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This Snickerdoodle recipe produces thick, soft, chewy cookies with perfectly crisp edges and the most wonderful classic cinnamon sugar flavor. You need less than 30 minutes to make these melt-in-your-mouth cookies!
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Ingredients
- 2 1/2 cups + 2 tablespoons (331 grams) all-purpose flour
- 3 teaspoons ground cinnamon, divided
- 1 teaspoon cream of tartar*
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (105 grams) refined coconut oil**, solid yet creamy
- 1¼ cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, salt, and baking soda to combine. Set aside.
- In a large bowl, use an electric mixer fitted with the paddle attachment on medium-high speed to cream the butter, coconut oil, and 1 1⁄4 cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla and beat until combined. Slowly beat in the flour mixture.
- Combine the remaining 1⁄4 cup sugar and 2 teaspoons cinnamon in a shallow dish.
- Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and lightly flatten with the bottom of a measuring cup. Sprinkle with additional cinnamon sugar, if desired.
- Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- *In testing this recipe, cream of tartar created cookies that were chewier and more crinkly on top. I still recommend using cream of tartar for the best texture possible, but if you don't have it on hand, simply omit it. Otherwise, make sure it is fresh and not expired.
- **Coconut oil should not be melted. Both refined and unrefined coconut oil will work in these Snickerdoodles, but refined coconut oil won't add any flavor, whereas unrefined coconut will add a hint of coconut flavor.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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