Snickerdoodles
Servings
18 Cookies
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- ½ C Coconut oil, cooled and melted
-
½ C Calicutts Vanilla Bean Sugar
- ¼ C Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 ½ C All-purpose flour
- 1 tsp Cream of tartar
-
1 tsp Calicutts Saigon Cinnamon
- ½ tsp Baking soda
- ¼ tsp Salt
-
¼ C Calicutts Cinnamon Sugar
Directions
- Preheat your oven to 350 and line two cookie trays with parchment paper.
- In a large mixing bowl or stand mixer, “cream” coconut oil, Calicutts Vanilla Bean Sugar, and brown sugar for about 1-2 minutes. Add vanilla and egg and lightly combine.
- To the bowl, add flour, cream of tartar, Saigon Cinnamon, baking soda, and salt. Stir together until you have a smooth, thick cookie batter.
- In a small, separate bowl place your Calicutts Cinnamon Sugar. Using a small cookie scoop or spoon, scoop an overflowing amount of cookie dough and drop it into the bowl of the Cinnamon Sugar. Roll it around until it’s evenly covered and place it on the baking sheet. Continue until all cookies have been coated.
- Bake each pan in the oven for about 10 minutes or until the edges of the cookies are set and the center looks slightly underdone. Let rest for 2 minutes before moving to cooling rack. Let the cookies cool completely and enjoy!