These are not your typical Snickerdoodle Cookies. These ones are made with some Arrowroot, Coconut Fat & Butter Popcorn Seasoning for a Butter Coconut Snickerdoodle!
Servings: 55 Cookies
Equipment
- 1 Mixing Bowl
- 2 Baking Sheets to alternate the baking
- 1 Bowl For Cinnamon Sugar
Ingredients
- 1 1/2 C White Sugar
- 1 C Coconut Fat
- 2 Large Eggs
- 2 tsp Vanilla
- 2 1/4 C All Purpose Flour
- 1/2 C Arrowroot
- 1/2 Tbl Cream of Tartar
- 1 tsp Butter Popcorn Seasoning
- 1/2 tsp Baking Soda
Cinnamon Sugar Mix
- 1/4 C White Sugar
- 1 1/2 Tbl Cinnamon
Instructions
- Preheat the oven to 350 F with the rack in middle position.In a mixing bowl combineCoconut FatSugarEggsVanillaWhisk really well to cream.
- Add remaining ingredients and mix until combined. In another bowl combine the Sugar Cinnamon mixture.
- Using 1 Tbl measuring spoon, scoop up the dough and roll into a ball. Lay them out on a baking sheet as you make them with space between to allow room for expansion.Toss each ball in the Cinnamon Sugar.For thicker cookies, leave them as a ball.For thinner cookies, press down the center, sprinkle some more cinnamon sugar in the dimple.For Thin cookies, flatten out and toss with Cinnamon Sugar.
- Bake in middle rack position for 8 minutes. Remove let cool and bake the other tray. Repeat until all cookies are baked.You're looking for the cookies to just set as they will continue to cook as you take them out. Adjust the cook time accordingly.