DoodleRoo’s Scrumptious Snickerdoodles
- By: KayleeAnne
- 6 Comments
A guest post by my beautiful daughter, Kaylee (whom Gregg has always lovingly called DoodleRoo).
This is my favorite cookie recipe.
It is also a school assignment to find your favorite recipe so I did! (:
I love the light, buttery taste.
They are super easy to bake.
I hope you love them like I do!
½ cup butter
½ cup coconut oil
1 ½ cups sugar
2 ¾ cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
baking stone or cookie sheet
Pre-heat oven to 400° degrees F.
Cream butter, coconut oil, sugar, and eggs. Add dry ingredients and stir until well mixed.
Chill dough at least one hour in fridge. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. of sugar and 2 tsp. of cinnamon. Place about 2 inches apart on ungreased baking sheet.
Bake until lightly brown… but still soft. (These cookies puff up at first… then flatten out with crinkled tops.)
About 5 dozen 2 inch cookies
|Low in sodium
Light and delicious
I would suggest putting cinnamon on the top before baking so that when you go to eat it that it doesn’t fall off.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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YUM!!! I love snickerdooles! Now this is a girl after my own heart. Good pick Kaylee. :)
Okay, so the men here have taken a vote and they would like some of DoodleRoo’s snickerdoodles with the next care package.
ITT Systems/ TAC-SWACAA
EB Sharana, Afghanistan
APO AE 09311
sounds yummy! thanks for posting something to use coconut oil with.
I am going to see my brother next week and Snickerdoodles are his favorite! His wife had their first baby on Sunday- so this would be a great gift for both of them! Thanks.
Hey there! Yummo! Can’t wait to make these. My nephew is currently stationed in Afghanistan and I’ve promised a big box of cookies. Sounds like, according to your husband, these might be a hit! :) Question … is whole wheat flour ok for this recipe?
Thanks so much for your blog! I love it!
Yes – whole wheat is just fine for these. I use fresh ground soft white wheat – if you’re using store bought whole wheat, try cutting the amount by 1/2 cup and gradually adding a little more in until you have the right consistency (a little bit sticky). Store bought tends to dry out a recipe a little bit more than fresh ground. Not sure as to the why’s of it.