Snickerdoodle Recipe
User Reviews
5
Snickerdoodle Recipe
Description
Snickerdoodles combine all-purpose flour, cinnamon, cream of tartar, baking soda, and fine sea salt for the dry base. The wet mixture includes softened butter, solid refined coconut oil, granulated sugar, eggs, and vanilla extract beaten together until light and fluffy. Folding in the dry ingredients creates a dough that is portioned into balls, rolled in cinnamon sugar coating, and flattened slightly on parchment-lined baking sheets.
Baking at 375°F for 10 to 12 minutes sets the cookies while keeping them tender inside. The cinnamon sugar exterior crisps up and forms characteristic cracks.
Cream of tartar is recommended fresh to achieve the proper texture and tang, but it can be omitted in a pinch. Using solid coconut oil rather than melted ensures the correct dough consistency. Both refined and unrefined can be used depending on flavor preference.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 teaspoons ground cinnamon divided
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 1/2 cup refined coconut oil solid yet creamy
- 1¼ cups granulated sugar plus 1/4 cup (50 grams) for rolling, 250 grams
- 1 egg at cool room temperature, large plus 1 yolk
- 1 teaspoon vanilla extract
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
- Cream of tartar adds chewiness and crinkles to the cookies; if unavailable, omit but expect a different texture.
- Use solid coconut oil for proper dough consistency; refined coconut oil adds no coconut flavor, unrefined adds a subtle coconut note.
- Roll dough balls thoroughly in cinnamon sugar to create the signature snickerdoodle crust.
User Reviews
Overall Rating
5
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