Variations
Mexican hot chocolate
I haven’t actually tried these yet, but I think they would be incredibly delicious. Use the regular recipe with the following changes to the dough:
- 1/4 cup (31.3g) flour
- 1 1/2 Tbsp. (14.2g) cocoa powder
- 1/8 tsp. cinnamon
- Pinch of cayenne
- 2 Tbsp. finely chopped chocolate chips
Apple cider
These cookies taste like fall. They combine all of the good things of a snickerdoodle with the sweet taste of apples and warmth of fall spices.
- Boil down 3 Tbsp. of apple cider until ~1 tsp. of syrupy liquid remains. Substitute for milk.
- Add 1/8 tsp. cinnamon and 1/16 tsp. each of ginger, allspice, and nutmeg to the dough. Also, replace some of the cinnamon in the rolling sugar with the same spices.
Snickerdoodles
Yield:
5 cookies
Prep Time:
6 minutes
Cook Time:
11 minutes
Total Time:
17 minutes
A unique, tangy cookie with crisp edges and a chewy center.
Ingredients
- 1/4 cup coconut oil
- 1/4 cup + 3 Tbsp. white sugar
- 1 egg yolk
- 3/4 cup all-purpose flour
- 1/2 tsp. cream of tartar
- 1/4 tsp. baking soda
- 1/8 tsp. salt
Coating
- 2 Tbsp. white sugar
- 1/2 tsp. ground cinnamon
Instructions
- Beat coconut oil and sugar until light, ~2 minutes.
- Add egg and beat until combined.
- Fold in flour, cream of tartar, baking soda, and salt.
- Cover and chill dough in fridge for 10-15 minutes.
- Mix cinnamon sugar coating in a bowl.
- Form dough into balls, then roll in cinnamon sugar.
- Bake at 350°F for 8-10 minutes, until edges are starting to brown and top is set but still soft.
