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DoodleRoo's Scrumptious Snickerdoodles

DoodleRoo's Scrumptious Snickerdoodles

A guest recipe from my daughter Kaylee (whom Gregg has always lovingly called DoodleRoo). This is her favorite cookie recipe, with a light, buttery taste, and they are super easy to bake.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 60 cookies
Course: Dessert
Cuisine: American
Calories: 73
Ingredients Method Nutrition Notes

Ingredients
  

Cookies
  • ½ cup butter
  • ½ cup coconut oil
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Coating
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Method
 

  1. Cream the butter, coconut oil, sugar, and eggs. Add the dry ingredients and stir until well mixed.
  2. Chill the dough at least one hour in the fridge.
  3. Preheat the oven to 400°F.
  4. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
  5. Place about 2 inches apart on an ungreased baking sheet.
  6. Bake until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.

Nutrition

Calories: 73kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 52mgPotassium: 26mgSugar: 5gVitamin A: 55IUCalcium: 3mg

Notes

Kaylee suggests putting cinnamon on the top before baking so that when you go to eat it, it doesn't fall off.
Makes about 5 dozen 2-inch cookies.

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