Snickerdoodles Crispy, Chewy, and !
- Yield 16 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 1 hour 40 minutes
Snickerdoodles Crispy, Chewy, and ! sits in the Desserts section of Regbie. The card serves 16 servings. Plan on 1 hour 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 1¼ cup finely ground almond flour
- ¼ cup tapioca starch, or arrowroot starch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- ⅓ cup melted refined coconut oil, at room temperature
- ⅔ cup coconut sugar, use blond or golden coconut sugar for lighter colored cookies
- 1½ teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 tablespoon coconut sugar, use blond or golden coconut sugar or maple sugar for a lighter colored topping
- 1½ teaspoons ground cinnamon
Method
In a medium bowl, combine the almond flour, tapioca starch, cream of tartar, baking soda, and kosher salt. Beat well to combine and keep nearby.
In a large bowl, combine the coconut sugar, melted coconut oil, and vanilla extract. Use an electric hand mixer or stand mixer with the paddle attachment on medium speed and beat everything together until combined. The resulting batter will look like wet, brown sand.
Tip in the room temperature egg and continue beating on medium speed for about 3 to 4 minutes or until the mixture is a lighter golden brown color and the batter is thick and ribbony.
Tip in the flour mixture and beat on low until just combined.
Lid and chill the dough in the fridge for at least 1 hour and up to 3 days.
When you’re ready to bake the cookies, heat the oven to 400°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
Beat 1 tablespoon blonde coconut sugar and ground cinnamon in a small bowl to make the cinnamon sugar topping.
Using a small ice cream or cookie scoop, portion out 16 cookie dough balls, about 1 tablespoon each.
Shape the pieces of dough into balls by rolling them in your palms. Then, toss the balls in the cinnamon and sugar mixture until well coated.
Lay out 8 of the coated dough balls on each of the prepared baking sheets, staggering them about 2 inches apart. The cookies will flatten and spread as they bake so make sure there is ample space between the cookies.
Roast one tray at a time or until edges are lightly browned and firm but centers are puffed and soft, about 7 to 8 minutes. (Start checking at the 5 minute mark if your cookies are smaller or your oven runs hot!)
Let the cookies cool on the baking sheets for 5 minutes. Then, move the cookies to a wire rack and let them cool completely.
Kitchen notes
- Make sure your ingredients are at room temperature!
- This way, the dough will blend evenly.
- Measure the ingredients carefully!
