Variations

Mexican hot chocolate

I haven’t actually tried these yet, but I think they would be incredibly delicious. Use the regular recipe with the following changes to the dough:

• 1/4 cup (31.3g) flour
• 1 1/2 Tbsp. (14.2g) cocoa powder
• 1/8 tsp. cinnamon
• Pinch of cayenne
• 2 Tbsp. finely chopped chocolate chips

Apple cider

These cookies taste like fall. They combine all of the good things of a snickerdoodle with the sweet taste of apples and warmth of fall spices.

• Boil down 3 Tbsp. of apple cider until ~1 tsp. of syrupy liquid remains. Substitute for milk.
• Add 1/8 tsp. cinnamon and 1/16 tsp. each of ginger, allspice, and nutmeg to the dough. Also, replace some of the cinnamon in the rolling sugar with the same spices.

Snickerdoodles

Yield: 5 cookies

Prep Time: 6 minutes

Cook Time: 11 minutes

Total Time: 17 minutes

A unique, tangy cookie with crisp edges and a chewy center.

Print

Ingredients

• 2 Tbsp. (27.3g) coconut oil
• 3 1/2 Tbsp. (43.7g) white sugar
• 1 (13g) large egg yolk
• 1 tsp. milk
• 1/4 cup + 1 1/2 Tbsp. (44.3g) all-purpose flour
• 1/4 tsp. cream of tartar
• 1/8 tsp. baking soda
• 1/16 tsp. salt

Coating

• 1 Tbsp. white sugar
• 1/2 tsp. ground cinnamon

Instructions

1. Beat coconut oil and sugar until light, ~2 minutes.
2. Add egg yolk and milk and beat until combined.
3. Fold in flour, cream of tartar, baking soda, and salt.
4. Mix cinnamon and sugar coating in a bowl. Form dough into 5 balls, then roll in cinnamon sugar.
5. Bake at 375° for 8-9 minutes until edges are starting to brown and top is set but still soft.