These PerfectSnickerdoodle Cookies have only 8 ingredients, and make the most aromatic, chewy and delicious cookies with crisp edges. They are such a satisfying and tasty cookie, expect them to be gone as soon as you make them!
The first time I had a Snickerdoodle cookie was in high school at a Starbucks and I was hooked from the first bite it was the late ’90’s and the traditional Snickerdoodle cookie was making a raging comeback. Perfect Snickerdoodle Cookies also happen to be my husband’s favorite cookies too, so this cookie recipe is definitely one of our family favorites.
These Perfect Snickerdoodle Cookies have crisp edges, with a cinnamon-sugar exterior crust and a chewy interior. When they are baking, your house will smell amazing! Don’t be surprised if these Perfect Snickerdoodle Cookies get devoured in one sitting.
These Perfect Snickerdoodle Cookies have coconut oil instead of unsalted butter. The coconut oil adds some healthy fats to the cookies but if you want to use unsalted butter in the same amount then that works too!
If you make them 1″ dough balls the batch makes about 36 cookies. I make them using a medium cookie scoop (1-3/4″ inch width) which makes a larger cookie and this yields 18 cookies. If you try this method then you might need to add another minute or two because it will be a larger cookie.
The amazing, chewy texture of these Perfect Snickerdoodle Cookies are due to the fact that they have cream of tartar in them. When they are baking, they should puff up a little, giving the cookie a slightly domed shape.
I hope you enjoyed this easy Perfect Snickerdoodle Cookies recipe, it’s sure to be a new family favorite!
INGREDIENTS FOR PERFECT SNICKERDOODLE COOKIES
1/2 cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
1 cup granulated white sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1-1/2 teaspoon ground cinnamon
KITCHEN TOOLS NEEDED FOR PERFECT SNICKERDOODLE COOKIES
electric hand mixer
large mixing bowl
small mixing bowl
medium cookie scoop
parchment paper or silicone baking mats
In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed. Add egg and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1 hour or less, until it’s easier to handle. While the dough is chilling, combine the 2 tablespoons of sugar and cinnamon in a small bowl.
Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it’s too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!