Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free)

Total Time
25mins
Prep
15 mins
Cook
10 mins

If you like snickerdoodles, there's a good chance you'll like these just as well. These are different than the classic, chewy version because they are instead crispy like a butter cookie. The best part is the surprising hint of sea salt baked into the cookie as well as in the coating.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a mixing bowl cream together shortening and sugar with a mixer (handheld or stand) at medium speed until fluffy. Add salt, baking soda, cream of tartar, egg and vanilla. Reduce mixer speed to low and add in flour 1/2 cup at a time until thoroughly incorporated. If your mixer tires out, you may need to work in the last bit of flour by hand.
  3. In a small bowl, combine cinnamon, sugar and sea salt.
  4. Roll cookie dough into 1-inch balls. Then roll in the cinnamon-sugar mixture until coated.
  5. Place dough balls 2 inches apart on a greased cookie sheet (or parchment paper per your preference) and bake for 10-12 minutes until cookies spread out, appear crackled and no longer appear gooey in the center.
  6. Remove from cookie sheet and cool on a wire rack. Enjoy!