Makes 4 dozen
2 1/2 cups King Arthurs All wheat flour*
1/4 cup white flour
1/2 Tsp Salt
2 Tsp baking powder
1 cup dark brown sugar
2 Large Organic eggs
2 1/2 tbs Organic coconut oil
1 tbs lemon juice
1 tsp vanilla extract
Topping:
1/2 cup dark or light brown sugar
2 teaspoons ground cinnamon
1/2 cup dark or light brown sugar
2 teaspoons ground cinnamon
Directions:
1. In a large bowl mix together the flours, salt, and baking powder and set aside.
1. In a large bowl mix together the flours, salt, and baking powder and set aside.
2. Place the butter and sugar in the bowl of your electric mixer (or hand mixer) and beat on medium for 2 minutes until well mixed.
3. Add the organic eggs, one at a time, beating well after each egg.
4. Add the coconut oil, lemon juice and vanilla extract and mix well. Then add the flour mixture, 1/2 cup at a time, mixing after each addition until all incorporated and smooth.
5. Cover the dough or roll into a ball, wrap with plastic wrap. Refrigerate two hours or overnight, if you can wait that long.
6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
7. Shape the dough into 1 inch round balls and place about 2 inches apart on the parchment paper lined sheets. Use your hand or the bottom of a glass to flatten the dough just a wee bit.
8. In a bowl, mix together the sugar and cinnamon and sprinkle over each cookie. Bake the cookies for 8 – 10 minutes until they are light golden brown and firm around the edges. I prefer my cookies to be a bit chewy in the center. YUM. Place on cool counter with parchment or cooling rack until cool. If you can wait that long ;)
*I always use King Arthur Flours.
The base of this recipe follows most snickerdoodle recipes. In the spirit of healthy alternatives, we go organic, free range, sub organic coconut oil for vegetable or canola oil, and whole wheat flour over bleached white flour. While I wouldn't call these healthy exactly....they ARE a healthier alternative to your average Christmas cookie.
