A classic, these snickerdoodle cookies are soft and chewy with that familiar crunchy cinnamon-sugar topping that makes this cookie an all time favorite.
Growing up, I never remember my mom making snickerdoodle cookies. They just weren’t in her repertoire of cookie baking. Chocolate chip (obviously) and oatmeal raisin were her go-to’s. I don’t really remember having anything snickerdoodle until several years ago when a friend made snickerdoodle cupcakes. And man…they were AMAZING. To this day, that flavor cupcake is one of my favorites. SO GOOD! Well I guess I had been thinking about those cupcakes when I decided on today’s recipe. It’s a classic snickerdoodle recipe, with the addition of some Golden Barrel goodness, of course.
I used both butter and coconut oil in these cookies. Butter, obviously for the flavor, and coconut oil because I love making cookies with coconut oil. I still say my favorite molasses cookies are made with solely coconut oil. There’s just a freshness and softness that oil brings. So we get the best of both worlds here.
You might wonder why these cookies are so much darker than a typical snickerdoodle. They actually almost look like there’s pumpkin in the mix, but I used Golden Barrel raw sugar for this recipe. Raw sugar is a courser and browner sugar than white refined sugar. Whenever I can make a recipe a tad bit healthier, I try to. I know that’s a stretch–sugar is sugar, right? But this stuff is less processed that white refined sugar and that’s a win in my book. 😉
These cookies are super soft, yet chewy and crunchy with the addition of that cinnamon sugar on the outside. They’re a great mid-day snack and didn’t last long around my house. I actually meant to take some more pictures of them, but when I went to open the cookie container, all I found were crumby remnants. Guess I’ll be making more soon!
Snickerdoodles always have cream of tartar in them, which makes them a bit tangy as well as chewy. It elevates your dough from a traditional sugar cookie dough into a snickerdoodle. But cream of tartar is one of those random ingredients that you may have in the very back of your pantry, but often times you don’t. I actually thought I had some but couldn’t find it. So I looked up substitutes for cream of tartar and found that both lemon juice as well as vinegar can be substituted. On my search I saw a lady ask if she could substitute TARTAR SAUCE for cream of tartar! Ha…reminds me of my college days when a friend used soda (i.e. Coke) in a recipe that called for baking soda. Guess you gotta start somewhere! 🙂
So if you’re a fan of cinnamon sugar desserts, give these snickerdoodles a try! They’re a classic with a few changes to them and they’re sure to bring a smile to your face (just don’t use tartar sauce in them).
- 1/2 cup softened butter
- 1/2 cup Golden Barrel Coconut Oil in a soft-solid state
- 1 1/2 cup Golden Barrel Raw Sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar *I used equivalent lemon juice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp raw sugar (or more as needed)
- 2 tsp ground cinnamon (or more as needed)
- Preheat oven to 400 degrees F.
- In the bowl of a stand mixer or with a hand mixer, cream together butter, coconut oil, and sugar until smooth, about 2 minutes. Add in eggs and vanilla, beat for another 2 minutes. With mixer on low, add in dry ingredients and mix until just combined. Put bowl in refrigerator for about 15 minutes to chill.
- Mix together the additional 2 Tbsp sugar and cinnamon in a small bowl. With a cookie scoop, measure out dough and roll into balls. Roll balls into cinnamon sugar mix and place 2" apart on cookie sheet.
- Bake 8-10 minutes, making sure not to overbake. (As the first batch is baking, put dough back in fridge to keep chilled.) Cool on cookie sheet for a few minutes before transferring onto wire rack to cool completely. Store in airtight container.
Recipe adapted from allrecipes.com