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. π
Snickerdoodles
Original recipe on Food.com
Makes 36 cookies
Ingredients
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 eggs
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
Directions
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.
Enjoy!
Missie says
These look amazing!
Missie @ A Flurry of Ponderings
Bekah M. says
Thanks, Missie! I love the name of your blog…it’s so cute! Thanks for commenting. π
Rissi says
Yummy! Don’t these look tasty!? π
Bekah M. says
Thank you, Rissi! π
dina says
i love snickerdoodles. yum!
Bekah M. says
Me too. π Thanks for stopping by, Dina!!
Mrs. Pedersen says
Oh, they look delightful! Yum. π
Bekah M. says
Thank you very much, Mrs. Pederson! π
Anita Hawkins says
I just made my first batch of these (the second is baking now) and these are so good. They are perfect. They taste just like the Snickerdoodles I get from a mall where they have the best ones. Thank you so much for this recipe.
Bekah M. says
It makes me so very happy to hear you liked them, Anita! π Thanks for the comment!!
Anonymous says
Hey!! They look sooo good! I wanted to know if I can change the sugar for splenda?
Bekah M. says
Hi there! π
That would be totally fine, but in my opinion if you’re looking to go healthier Splenda is still technically an artificial sweetener. Trying something natural like honey, 100% pure maple syrup, or even agave nectar is better for the body. You can replace any sweetener instead of the sugar in this recipe, but it might take on a different texture.
Let me know how it turns out and thanks so much for stopping by my blog!