Snickerdoodles 2.0

Friends... you are officially invited to my online cookie exchange! 🍪

What's an online cookie exchange, you ask?  The concept is simple.  I'll post one of my favorite cookie recipes on my blog today and in return, you can share one of your favorite Christmas cookie recipes in the comments.  Just like the old fashioned cookie exchanges that our grandmothers participated in - but without the calories -- or the cookies.😂  I probably should have called it a recipe exchange but that just doesn't have the same pizazz as cookie exchange.😅  

I chose a classic snickerdoodle to share on this special cookie exchange edition of the blog because they're one of my most requested cookie flavors.  A classic butter cookie coated in sweet cinnamon sugar.  A simple cookie that's anything but simple to make.  It's actually one of the trickier cookies to get just right.  

This is the 4th Snickerdoodle cookie recipe that I've posted on my website. (I really should have called this snickerdoodles 4.0.😂) I've experimented with lots of different snickerdoodle recipes.  I've played with adjusting the amounts and types of fat like of butter and shortening.  I've even tried adding cream of tartar and cream cheese to get better results.  At the end of the day, all of my snickerdoodles were all delicious but they produced a less than desirable appearance.  One turned out too flat, one was too puffy and another didn't hold the signature cinnamon sugar coating.  Turns out - 4th time is a charm.😉  A mixture of butter and coconut oil proved to be the perfect combination to produce the perfect snickerdoodle with a soft, chewy center and a sweet, crispy, cinnamon coated exterior.  

Snickerdoodles 2.0
8 Tablespoons butter, room temperature
1/3 cup coconut oil
1 1/2 cups sugar
3/4 teaspoon salt 
1 teaspoon baking powder
1 Tablespoon vanilla 
1 large egg, cold
2 1/3 cups flour

For the Cinnamon Sugar:
1/4 cup sugar 
4 teaspoons cinnamon

Beat together butter, coconut oil, sugar, salt, baking powder and vanilla.

Beat in egg. 

Add flour. 

Use a cookie scoop to make 2 T. portions.

Mix together cinnamon and sugar.  

Roll each dough ball in cinnamon mixture.

Arrange on silpat lined baking sheet. Use a glass to flatten each cookie to 1/2" thickness.  ​

Bake 5 minutes at 400.  Reduce heat to 350 and bake 6 minutes longer.  

Cool 8 minutes on baking sheet.  Cool completely on wire racks.  

I hope you enjoy and now it's your turn to share your favorite cookie recipe.😉
Ciao!

Click here for a printable version of this recipe