Snickerdoodle Cookies
These Snickerdoodle Cookies have only 8 ingredients, and make the most aromatic, chewy and delicious cookies with crisp edges. They are such a satisfying and tasty cookie, expect them to be gone as soon as you make them!
Servings: 18 -36
Calories: 119kcal
Ingredients
- 1/2 cup coconut oil melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1-1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed.
- Add egg and vanilla extract and beat until combined.
- Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour.
- Cover the dough and refrigerate for 1 hour or less, until it's easier to handle. While the dough is chilling, combine the 2 tablespoons of sugar and cinnamon in a small bowl.
- Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it's too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!
Video
Nutrition
Calories: 119kcal | Carbohydrates: 15g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 18mg | Potassium: 13mg | Sugar: 13g | Vitamin A: 15IU | Calcium: 1mg | Iron: 0.2mg