I have been craving snickerdoodles this past week. I am trying to cut sugar and make more raw desserts, but I figured that before I did I could treat myself to these amazingly chewy, cinnamon sugar cookies. So I did. And now I am happy.
These are probably my favorite snickerdoodles I’ve ever made. They have that perfect snickerdoodle texture–slightly crisp on the outside and chewy and soft on the inside. They are perfect! The secret? Two things. 1) Cream of tartar. 2) Chilling the dough. These two steps are a must for achieving that perfect snickerdoodle texture!
Here’s the recipe. 🙂
Original recipe on Food.com
Makes 36 cookies
1/2 cup (1 stick) butter, softened
1/2 cup coconut oil, softened (if you don’t have coconut oil, just use butter!)
1 1/2 cups sugar
2 teaspoons Madagascar bourbon vanilla extract (it’s worth it to use a good vanilla!)
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 TB sugar
3 tsp cinnamon
Cream together butter and coconut oil until smooth. Add sugar and beat until light and fluffy. Add in eggs, one at a time, then the vanilla and mix until well combined. Mix flour, baking soda, cream of tartar in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
Chill dough in fridge for at least 2 hours or overnight.
Preheat oven to 400 degrees F.
Mix the 2 tablespoons sugar and the cinnamon together in a small bowl. Use a cookie scoop to roll your dough into perfect size balls. Roll dough-balls in the cinnamon/sugar mixture so they’re covered all the way around. Place them on an ungreased cookie sheet (I use my stoneware), 2 or 3 inches apart.
Bake 7-8 minutes, until they have spread out and have JUST started to turn brown and crack in the middle. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they’re not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.