Primal Snickerdoodle Cookies

September 25, 2020

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Snickerdoodle cookies definitely top the list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, they're great year-round but also fit beautifully on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets crisp in the fall.  

If you have a sweet tooth, you might be easily seduced by cookies—particularly homemade, fresh-out-of-the-oven cookies. This is the perfect cookie condition, in a state of barely cooked but not yet hardened by the room temperature air that cools it to a more crisp texture.

Our Primal Snickerdoodle Cookies strive to be that fusion of soft interior with a slight crunch when the teeth bite into them. They also incorporate our seasonal Primal Kitchen Snickerdoodle Collagen Fuel for a festive way to support hair, skin, and nails. 

5 keys to a tender cookie crumb:

  1. Use brown sugar (we used Swerve) because it has more moisture than white sugar
  2. Rest the cookie dough before baking. We stuck our dough in the freezer  as a fast-track hack to cool things down more quickly.
  3. Bake cookies at a lower oven temperature. Many recipes suggest 350ºF, but we used 325ºF. Watch your cookies as they bake so you take them out at the optimal time (when they're still soft/not set in the middle)
  4. Remove the cookies from the warm oven just as they flatten to avoid overcooking
  5. Allow the cookies to cool completely and then put them in an airtight container right away.


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