Snickerdoodles Dessert Recipe
Snickerdoodles are a classic dessert, known for their crisp cinnamon-sugar coating and soft, chewy centers. This recipe features a combination of butter and coconut oil for a rich flavor and fluffy texture, resulting in bakery-style cookies that can be tailored to your desired size and shape.
Equipment
- Stand mixer with paddle attachment
- Measuring cups and spoons
- Medium mixing bowl
- Baking sheets
- Parchment paper
- Cooling racks
- Oven thermometer (recommended)
Ingredients
Cookies:
- 2 1/3 cups all-purpose flour
- 1 stick unsalted butter pliable but cool (about 60°F)
- ½ cup refined or virgin coconut oil solid but creamy (about 70°F)
- 1 ½ cups sugar
- 1 ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- ⅛ teaspoon grated nutmeg
- 1 tablespoon vanilla extract
- 1 large egg straight from the fridge
Cinnamon Sugar:
- ¼ cup 2 ounces sugar
- 2 teaspoons ground cinnamon or to taste
- 2 teaspoons grated cinnamon or to taste
Instructions
Prepare the Dough:
- Preheat the oven to 400°F with the oven rack in the middle position. Line baking sheets with parchment paper.
- In a medium bowl, sift the flour to remove clumps.
- In the bowl of a stand mixer, combine the butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla. Mix on low speed until the mixture is moistened, then increase to medium and beat until light and fluffy (about 5 minutes). Pause and scrape the bowl with a flexible spatula halfway through mixing.
- Crack in the egg and mix until smooth. Reduce the speed to low and gradually add the sifted flour, mixing to form a stiff dough.
Shape the Cookies:
- Divide the dough into 13 equal 2 ½-ounce portions for large cookies or 26 smaller 1 ¼-ounce portions.
- Roll each portion into a smooth ball.
Dust and Bake the Cookies:
- Mix the cinnamon sugar ingredients in a small bowl. Roll each dough ball in the mixture until fully coated.
- Place the coated balls on the prepared baking sheets, spacing them 2 ½ inches apart. Flatten the balls slightly into discs.
- Bake at 400°F for 6 minutes. Rotate the baking sheet, then reduce the temperature to 350°F. Continue baking for 5 minutes (small cookies) or 8 minutes (large cookies) until firm around the edges but soft in the middle.
- Let the cookies cool on the baking sheet until crisp, about 10 minutes.
Notes
Variations:
Gluten-Free Snickerdoodles: Replace the all-purpose flour with a blend of 1 cup almond flour, ¾ cup tapioca flour, ½ cup mochiko (sweet rice flour), and ½ tablespoon teff flour. Tahitian Coconut: Use virgin coconut oil and add 1 teaspoon of pure coconut extract to the dough. Use seeds from a vanilla bean in the cinnamon sugar. Bacon-Bacon: Substitute half the butter with rendered bacon fat and top flattened cookies with finely chopped cooked bacon before baking. Notes: Make Ahead: Portion the dough into individual servings and refrigerate for up to 1 week or freeze for up to 6 months. Bring to room temperature before baking. Storage: Store baked cookies in an airtight container for up to 2 days at room temperature. Tip: An oven thermometer ensures accurate temperatures for perfect results.
Gluten-Free Snickerdoodles: Replace the all-purpose flour with a blend of 1 cup almond flour, ¾ cup tapioca flour, ½ cup mochiko (sweet rice flour), and ½ tablespoon teff flour. Tahitian Coconut: Use virgin coconut oil and add 1 teaspoon of pure coconut extract to the dough. Use seeds from a vanilla bean in the cinnamon sugar. Bacon-Bacon: Substitute half the butter with rendered bacon fat and top flattened cookies with finely chopped cooked bacon before baking. Notes: Make Ahead: Portion the dough into individual servings and refrigerate for up to 1 week or freeze for up to 6 months. Bring to room temperature before baking. Storage: Store baked cookies in an airtight container for up to 2 days at room temperature. Tip: An oven thermometer ensures accurate temperatures for perfect results.
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