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Snickerdoodle Cookies

Prep Time: 10 Minutes

Bake Time: 11 Minutes

Oven: 375°

Servings: 24 Cookies


Wet Ingredients:

-3/4 cup Colorado Mills High Oleic Sunflower Oil (in place of 1 cup butter)

-1 TBSP pure vanilla extract

-1 egg

Dry Ingredients:

-2 3/4 cup all purpose flour

-2 TSP cream of tartar

-1 TSP baking soda

-1 1/2 TSP ground cinnamon

-1/2 TSP salt

-1 cup granulated sugar


-1/4 cup granulated sugar

-1 1/2 TSP ground cinnamon


  1. Preheat oven to 375° and line two baking sheets with parchment paper.

  2. Make the topping: In a small bowl combine the sugar and cinnamon and stir. Set aside.

  3. In a large bowl, cream together the sunflower oil and sugar for about 1-2 minutes using a hand held mixer, stand mixer, or even just a wooden spoon. Mix in the egg and vanilla, scraping the sides as needed. Set aside.

  4. In a medium sized bowl, add the flour, cream of tartar, baking soda, cinnamon and salt and whisk to combine.

  5. Add dry to the wet ingredients, and stir by hand with a wooden spoon. The dough will be quite thick. You may even need to use your hands toward the end to get all combined. You should be able to carefully roll the dough into balls, but it will be thick and not too wet.

  6. Take about 2 TBSP of dough and roll into a ball. Repeat, and roll the balls in the cinnamon sugar topping. Place on baking sheets and bake for 11 minutes. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack.

  7. Enjoy!

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