Snickerdoodle Crisps

Snickerdoodle Crisps

Snickerdoodles (and shortbread too) are the only cookies for me. My sweet husband made these for me, extra crisp because I prefer them that way. He's a keeper 🫶🏻

I believe that the recipe is inspired by one he found from King Arthur flour. He used coconut. oil this particular time.

Here's the instagram link:

https://www.instagram.com/reel/CmBKvpmDQ-4/?igshid=MWI4MTIyMDE=

Recipe:

Ingredients:

1 cup coconut oil (or vegetable shortening)

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1½ teaspoon baking soda

½ teaspoon kosher salt

2¾ cups all-purpose flour

¼ cup ground cinnamon

¼ cup sugar

Instructions:

Preheat the oven to 400°F. 

In a mixing bowl, beat together the coconut oil and sugar until smooth, then beat in the eggs until smooth. 

Beat in the vanilla, baking powder, baking soda, and salt.

Reduce the beaters to the lowest setting and gradually add the flour a little at a time, mixing slowly until combined.

Place the cinnamon and sugar in a round cake pan or a wide bowl. 

Scoop the dough by tablespoonfuls into the pan with the sugar (a few at a time) and gently shake the pan or roll the balls to coat the dough with sugar. 

Place the dough balls on parchment lined baking sheets, leaving about 1-½” between them. Using the bottom of a mug or glass, flatten each cookie until it's about 1/2" thick. Repeat until you've used up all the dough.

Bake for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.

Remove the cookies from the oven once they're set and slightly golden. Transfer to a cooling rack to cool completely.

The coconut oil gives the cookies a slight crispier finish.  If you prefer your snickerdoodles softer, shorten the baking time slightly or use vegetable shortening instead of coconut oil.