Always thought these were kind of boring, but Nic loves them. Substituting pumpkin pie spice for the cinnamon vamped them up a bit.
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup coconut cream, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon or pumpkin pie spice (or more)
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together flour, cream of tartar, baking soda & salt; set aside.
- In a large bowl, cream together butter, coconut cream, & sugar until light & fluffy. Beat in eggs, one at a time, then beat in vanilla. On low speed, gradually beat in flour mixture (or stir in by hand) until well combined.
- In a small bowl, mix together sugar and cinnamon (or pumpkin/apple pie spice).
- Shape spoonfuls of cookie dough into 1″inch rounds then roll in sugar/cinnamon mixture. Place 2″in apart on ungreased (parchment-lined, if you prefer) cookie sheet & bake for 8-10 minutes. Remove to a wire cooling rack. They will be slightly puffed when removed from oven but will flatten completely as they cool. Store in an airtight container.
Recipe Notes: For softer, chewy cookies, take the cookies out of the oven at 8 minutes (or maybe earlier depending on your oven). For crisp cookies, allow them to bake longer. If you like an extra spicy cookie, add extra cinnamon to the sugar mixture (some recipes call for a ratio of 2 tablespoons sugar to 2 teaspoons cinnamon).