Some recipes lend themselves well to children helping, and Snickerdoodles are one of them. Kids love to form the little balls of dough and roll them in the cinnamon-sugar mixture.
These cookies are crispy on the outside and chewy on the inside, and they’re a childhood comfort food.
We haven’t made them very often because the traditional recipe uses shortening, but we did a little experiment by substituting butter and coconut oil. Yummm! The cookies are a little thinner and crispier but the flavor is better. They spread more, so make sure the balls of dough are spread apart on the pan.
1/2 cup butter (1 stick)
1/4 cup coconut oil
1 1/2 cups sugar (can use less)
2 1/2 cups flour
1 1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
Mix in small bowl:
2 TBS cinnamon
2 TBS sugar
Blend butter, coconut oil, sugar and eggs thoroughly. Stir flour, cream of tartar, baking soda and salt into creamed mixture. Chill dough in refrigerator about 45 minutes. Shape into small balls. Roll in the cinnamon-sugar mixture.
Place at least 2″ apart on ungreased cookie sheet (if they’re too close, cookies will spread and run into each other). Bake 8-10 minutes at 400 degrees. Don’t overbake or they will be too hard. They should be a light tan color, and the cinnamon makes a cracked look on top. Makes about 5 dozen.
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