Gingersnap Snickerdoodle Hybrid Cookies

I wanted to make snickerdoodles one day, and after looking into some aspects of the cookies more, I came up with this recipe. They kind of ended up a cross between a snickerdoodle and a gingersnap cookie instead, and the colour comes largely from the coconut sugar that was used.

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Gingersnap Snickerdoodle Hybrid

Yield: 52 cookies

Ingredients:

1 cup butter, softened
1 1/2 cups coconut sugar
2 eggs
1 tbsp vanilla bean paste
1 cup whole wheat flour
1 3/4 cup white flour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp cream of tartar
1 1/2 tsp baking soda
2 tbsp chia seeds

Coating:

4 tbsp coconut sugar
4 tsp cinnamon

Ingredients: 

Cream butter and sugar together in a mixer. Add eggs 1 at a time, then add vanilla, mix well. Add dry ingredients, mix well, form into a ball, wrap in saran wrap and chill for 1 hour.

Preheat oven to 375 degrees F. Form dough into 1 inch balls, coat in the coating mixture, and press into desired thickness. Bake cookies for 8-10 minutes. Cookies should be able to be lifted off the tray without breaking.

Note that due to the coconut sugar, the colour does not change when baking from what the raw dough looks like.