Coconut Snickerdoodle Cricket Cookies

So many of you asked for my snickerdoodle recipe from the Bellingham Farmer's Market today, so here it is! 


Serves: 20 large cookies
INGREDIENTS

• 1/2 cup butter, room temperature
• 1/3 cup coconut oil
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg, plus 1 yolk
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 2 1/4 cup flour (may use gluten free baking flour)
• 1/2 cup Cricket Powder

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 Tbsp cinnamon

INSTRUCTIONS

1. Preheat oven to 325°
2. Line a baking sheet with a silicone mat or parchment paper, set aside.
3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
5. Turn mixer to low and add Cricket Powder until combined, scraping sides as necessary. 
6. Add in flour, mixing until just combined. 
7. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
8. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
9. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes.

**The cookies may seem undercooked, but as long as they are golden brown on the edges, they will set up as they cool after about 10 minutes**