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Snickerdoodle Cookies {with Coconut Oil}

Snickerdoodle Cookies {with Coconut Oil}

Sweet cinnamon sugar on the outside and soft and chewy on the inside. These Snickerdoodle Cookies {with Coconut Oil} are melt in your mouth delicious!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 1 hour 26 minutes
Servings 15 Cookies
Calories 172kcal
Author Nicole Crocker


  • 1/2 Cup Coconut oil ,not melted...you want it in its solid state for this recipe
  • 1 Cup Sugar
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Cream of tartar
  • 1 Large Egg
  • 1/2 teaspoon Vanilla
  • 1 1/2 Cups All-purpose flour

For coating

  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon


  • Preheat oven to 375 degrees F.
  • In a medium mixing bowl, beat coconut oil and sugar together. Add egg and beat to bind together. Add vanilla and mix together.
  • In a small medium bowl combine flour, cream of tartar, and baking soda.
  • Gradually add flour mixture to wet ingredients. Dough may be crumbly. Use your hand to need dough together to make sure ingredients are mixed well.
  • Cover and chill dough for about an hour.

For the Coating

  • Mix the two tablespoons of sugar with the teaspoon of cinnamon together in a small bowl.
  • Remove chilled dough from fridge and begin to roll into one inch balls. Roll each ball in cinnamon sugar mixture and place on ungreased cookie sheet about 2 inches apart.
  • Bake for 10-11 minutes.
  • Remove and let cool for 2 minutes. Remove cookies to a cooling rack and cool completely. Place on a dish and cover to keep fresh.


Serving: 1Cookie | Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 26mg | Sugar: 14g | Vitamin A: 20IU | Calcium: 5mg | Iron: 0.6mg