Citrus & Coconut Oil Snickerdoodles

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A couple of weeks ago, I was attending a bridal shower.  We had a few errands to run in the morning, but I figured we had plenty of time until the afternoon shower.  Until I remembered I had offered to bring a dessert and I had NO idea what to bring.  Also, the bride is not a huge fan of chocolate (I KNOW).  Stress.

Admittedly, I’m not usually a giant fan of snickerdoodles.  I paged through about a gazillion recipes hoping to find something else suitable (I considered biscotti, but thought it would take a little too long…for all the time I spent looking through recipes, I could’ve just made the dang things), but nothing else was quite as quick and as undemanding in terms of ingredients.  So, snickerdoodles it was.

I’d already started creaming together the butter and sugar when I realized, ACK!  It calls for shortening!  Shortening kind of skeeves me out, so I rarely have any on hand.  I’d been wanting to try substituting shortening for coconut oil (since they’re both solid at room temperature) and decided to just go for it.  Of course, citrus seemed like a nice complement to the coconut, so I threw some of that in, too.

And these were DIVINE.  I mean!  I liked a cookie that didn’t involve chocolate.  Pretty sure that spells victory.  They also got rave reviews from everyone at the shower, and while I don’t bake solely for the compliments, it is 90% of the reason.

So.  Go take 10 minutes and make these!

Citrus & Coconut Oil Snickerdoodles
Adapted from here

2 1/2 cups AP flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, at room temperature
1/2 cup coconut oil, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon of citrus zest (I used the zest from about 3 smallish clementines)

1 tablespoon ground cinnamon
1/4 cup granulated sugar

1. Preheat oven to 375F.  Lightly coat 2 cookie sheets with cooking spray (or use parchment paper or a silpat liner).

2. Whisk together the flour, cream of tartar, baking soda, and salt.  In the bowl of a stand mixer (or in a large bowl by hand), cream together butter. granulated sugar, and coconut oil until the mixture is light and fluffy, about 2 minutes.  Add in eggs and zest mix until well combined.  Reduce the speed of your mixer and add in flour mixture, mixing until just combined.

3. In a small bowl or plate, combine cinnamon and sugar for topping.  Roll the cookies into 1 1/2 inch balls and roll in cinnamon sugar to coat.  Place the dough balls 2 inches apart on baking sheets.  Bake until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes.  Remove cookies to a wire rack to cool completely.

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One Response

  • Yum, these look good! I made cookies with coconut oil for the first time recently, and I was pleasantly surprised (although I wished I could taste more coconut, yum). And she doesn't like chocolate? . . . I just . . . I don't even know what to say. Do the right thing here, Preethi–end the friendship.

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