Go Back
Print

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.

Keyword Coconut Oil Cookies, Cookies, Snickerdoodle, Snickerdoodle Cookies
Author Sunup to Sundown

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

  1. 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.

  2. Add egg and vanilla extract and beat until combined.

  3. 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.

  4. 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.

  5. 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.