Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free)

READY IN: 25mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • 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.
  • In a small bowl, combine cinnamon, sugar and sea salt.
  • Roll cookie dough into 1-inch balls. Then roll in the cinnamon-sugar mixture until coated.
  • 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.
  • Remove from cookie sheet and cool on a wire rack. Enjoy!
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