Golden Barrel

Snickerdoodle Cookies

Soft, chewy, crunchy: these snickerdoodles are super yummy!

CourseCookies

Servings

3dozen

Cook Time

8minutes

Servings

3dozen

Cook Time

8minutes

Ingredients

1/2cup softened butter
1/2cup Golden Barrel Coconut Oilin a soft-solid state
1 1/2cup Golden Barrel Raw Sugar
2 eggs (room temperature)
2tsp vanilla extract
2 3/4cups all-purpose flour
2tsp cream of tartar*I used equivalent lemon juice
1tsp baking soda
1/4tsp salt
2Tbsp raw sugar (or more as needed)
2tsp ground cinnamon (or more as needed)

Instructions

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 Notes

Recipe adapted from allrecipes.com

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