Snickerdoodle Cookies

These Snickerdoodle Cookies are soft and chewy, with warm cinnamon flavors. The use of coconut oil gives these classic cookies a subtle coconut aroma and flavor, making them a delightful treat for any occasion.

Ingredients:

• 1 cup coconut oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar for coating
• 1 1/2 teaspoons ground cinnamon for coating

Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a large bowl, cream together the coconut oil and 1 1/2 cups of granulated sugar until smooth

Beat in the eggs one at a time until well combined

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until just combined

In a small bowl, mix together 2 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon for the coating

Scoop tablespoon-sized portions of cookie dough and roll them into balls

Roll each dough ball in the cinnamon-sugar mixture to coat evenly

Place the coated dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading

Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy your delicious Snickerdoodle Cookies!

Cinnamon Cookies and Cream Ice Cream

Indulge in the warm, comforting flavor of cinnamon combined with the classic delight of cookies and cream in this homemade ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 8-10 cinnamon cookies, crushed

Instructions:

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon until well combined

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add in the crushed cinnamon cookies and continue churning until evenly distributed

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of cinnamon cookies and cream ice cream topped with additional crushed cookies if desired