Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free)

Submitted by MarthaStewartWanabe

"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."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 24 cookies

ingredients

• 1⁄2 cup shortening
• 1 cup sugar
• 1⁄4 teaspoon sea salt, finely ground (I used Fleur De Sel)
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon cream of tartar
• 1 egg
• 1 teaspoon vanilla
• 1 1⁄2 cups flour
• 1 1⁄2 teaspoons cinnamon, ground
• 2 tablespoons sugar
• 1⁄2 teaspoon sea salt, finely ground (I used Fleur De Sel)

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!