This recipe has been in our family for years. It is a family favorite and once you make these you won’t be getting your Snickerdoodles anywhere else. Recently I have been baking with organic coconut oil in place of butter or shortening. I didn't think these cookies could get any better but coconut oil made did make it better.
The Ultimate Snickerdoodle
Preheat Oven to 375 degrees F.
1-1/2 cups shortening (or Organic Coconut Oil)
2 cups sugar
2 teaspoons vanilla
3-3/4 cups flour
3 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
¼1/4 cup sugar
1 teaspoon cinnamon.
Combine the sugar and cinnamon into a shallow bowl for rolling the dough into.
If you choose to use coconut oil, it is best to melt it. Combine the shortening (or coconut oil) and sugar and cream together. Beat in the eggs and cream together, then add the vanilla and mix well. Slowly add the flour, baking powder, baking soda and salt. Blend well. Using a melon ball scooper, scoop out even size scoops and form into balls, then roll into the cinnamon and sugar mixture. Place them on a greased baking sheet about 3 inches apart and bake for about 11 minutes.
Granddaughter McKenna gives her seal of approval.