Snickerdoodle Cookies

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A classic, these snickerdoodle cookies are soft and chewy with that familiar crunchy cinnamon-sugar topping that makes this cookie an all time favorite.
Snickerdoodle Cookies made with Golden Barrel Raw Sugar

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.

Snickerdoodle Cookies with Jar of Milk

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.

Snickerdoodle Cookie

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. 😉

Snickerdoodle Cookies

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!

Snickerdoodle Cookies with Golden Barrel Coconut Oil

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! 🙂

Snickerdoodle Cookies

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).

Snickerdoodle Cookies

Snickerdoodle Cookies
Print Recipe
Soft, chewy, crunchy: these snickerdoodles are super yummy!
Servings
3 dozen
Cook Time
8 minutes
Servings
3 dozen
Cook Time
8 minutes
Snickerdoodle Cookies
Print Recipe
Soft, chewy, crunchy: these snickerdoodles are super yummy!
Servings
3 dozen
Cook Time
8 minutes
Servings
3 dozen
Cook Time
8 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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 Notes

Recipe adapted from allrecipes.com

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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

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