Today we’re sharing a recipe for coconut oil snickerdoodle cookies. This classic recipe with a twist is sure to impress all the cookie connoisseurs.
These coconut oil snickerdoodle cookies seem like a regular snickerdoodle cookie with a slight variation. This variation is replacing part of the butter with coconut oil. This small addition of coconut oil gives these cookies an incredible depth of flavor and an amazing cookie texture. We’re also sharing our tips and tricks to make these cookies turn out perfect.
Can you substitute coconut oil for butter in cookies?
When you are looking to replace butter with coconut oil, it can generally be substituted at a 1:1 ratio. However, when baking you need to be aware that butter gives cookies a different flavor and has a higher water content than coconut oil.
Therefore, not all cookie recipes allow for coconut oil to perfectly replace butter. It definitely depends on the individual recipe, so it’s best to use a recipe that already calls for coconut oil. This specific recipe replaces half of the butter with coconut oil which we found to be the perfect balance of using coconut oil in the cookies.
Is coconut oil healthier than butter?
Coconut oil has been making it’s way as a healthy alternative to butter and several other oils/fats. There is a great deal of information on the health benefits of coconut oil. One of these benefits has been that coconut oil helps increase the good cholesterol (HDL) levels. With that said, it may not help depending on how many of these cookies you eat.
Please see our previous post on the many benefits of coconut oil and how we use it to learn more about coconut oil.
Coconut Oil Snickerdoodle Cookies
By replacing some of the butter with coconut oil thesecookies have the perfect crispy outside and chewy inside loved by all cookiemonsters.
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup butter, softened
- 2 cups granulated white sugar
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 6 tbsp granulated sugar
- 3 tsp ground cinnamon
Instructions
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In a large mixing bowl or stand mixer, beat coconut oil, butter, sugar, baking soda, and cream of tartar, scraping down the sides of the bowl, as needed.
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Add egg and vanilla extract and beat until combined.
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Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour.
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Cover the dough and refrigerate for 1 hour or less, until it's easier to handle. While the dough is chilling, combine the 6 tablespoons of sugar and 3 teaspoons of cinnamon in a small bowl.
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Preheat the oven to 375 degree F. Take out the dough and allow to get to room temperature. You can use a fork to break up the dough, it if becomes too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on a greased or lined baking sheet. Bake for 10-12 minutes or until the edges are golden. Allow to cool on a wire rack.
How long do these stay fresh?
Let’s be honest, these and most cookies taste the best the same day they are made. With that said, these cookies will last a couple day in an airtight container at room temperature. After that, they do lose their texture, flavor and become less soft.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to become more self-reliant.
