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 minutesminutes
Cook Time 11 minutesminutes
Total Time 1 hourhour26 minutesminutes
Servings 15Cookies
Calories 172kcal
Author Nicole Crocker
Ingredients
1/2CupCoconut oil,not melted...you want it in its solid state for this recipe
1CupSugar
1/4teaspoonBaking soda
1/4teaspoonCream of tartar
1LargeEgg
1/2teaspoonVanilla
1 1/2CupsAll-purpose flour
For coating
2TablespoonsSugar
1teaspoonCinnamon
Instructions
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.