This recipe was adapted from a couple of different snickerdoodle recipes, with some special ingredients of my own. If you love a good cinnamon, sugar cookie, try my snickerdoodle recipe and please send me a comment and let me know what you think!
Snickerdoodles are my most requested cookie out of all the different cookies that I make! I’ve even had to ship them off to relatives out of town a couple of times, they’re that good! I love sweets and desserts of all kinds but I must admit that I have a particular weakness for a good cinnamon, sugar cookie!
2 1/2 cups AP flour
1 1/2 cup granulated sugar
1/2 stick of unsalted butter
1/2 cup of extra virgin coconut oil (hardened)
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tartar
2 tsp pure vanilla extract
2 large eggs
1/2 cup granulated sugar
1 tbsp ground cinnamon
Cream sugar, butter, and EVCO together until combined smooth and creamy. Add eggs one at a time, mixing well after each addition. Lastly, add vanilla and mix to thoroughly combine.
Mix dry ingredients together in a bowl or container, and add in thirds to butter/sugar mixture. Mix well and put into a bowl with a cover. Refrigerate until thoroughly chilled, 3+ hours or overnight.
Roll dough into walnut-sized balls, toss into cinnamon sugar to cover completely. Bake on a large cookie sheet, 12 cookies to a sheet. Do not press down dough balls, they will flatten on their own while baking.
Bake @ 350F for 15 minutes. Cool 10 minutes then move from cookie sheet to a rack or container to continue the cooling process. When completely cooled, store cookies in a cookie jar or container with a lid. If your family loves cookies, they won’t last long!