Thursday, January 19, 2012

Snickerdoodle and Coconut Cookies

 My kids wanted me to recreate the funfetti fruit tart that was such a big hit, so I decided since I was already baking and turning of the oven, why not throw in a batch of cookies too.  I came up with these cookies on a whim, but they were fun and just delicious.  I have never made snickerdoodle cookies before.  All I knew is that they have a coating of sugar and cinnamon so off I went with my favorite cake/cookie recipe method.  Of course, I couldn't just leave it at a simple I had to throw in something off the wall and that's what I did when I threw in some baker's coconut (the kind you find in the baking aisle).  I love the extra texture and dimension of coconut flavor that the baker's coconut gave the cookies.  My daughter, husband and I loved the cookies.  My son is not much of a coconut fan, but still liked them too.  Of course he asked that I make them again without the coconut just for him. So since I have got to turn on the oven again... what else can I bake?  

For Cookies:
I box of yellow cake mix
2 eggs
1/3 cup of oil
1 cup of baker's coconut
For Coating:
2 Tbs of white sugar
2 tsp of ground cinnamon

Mix all the ingredients (except the sugar and cinnamon) with electric beaters until a cookie dough forms. I slightly greased my hands so the dough would not stick and rolled out 12-14 large cookie dough balls. Then in a small bowl mix together the sugar and cinnamon.  Roll each cookie dough ball into the cinnamon/sugar mixture until well coated.

Place on a greased cookie sheet and bake in a 350 degree oven for 15 minutes. Allow cookies to cool on baking sheet for 5-10 minutes to finish setting.
 Makes a dozen large cookies. Store in an airtight container. Enjoy.

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