Diva Doodles

2¾ cups all-purpose flour

2¾ cups granulated sugar

½   cup “soft” butter (room temperature)

½   cup coconut oil

2½ teaspoons ground cinnamon

2    teaspoons cream of tartar

1    teaspoon baking soda

¼   teaspoon salt or Pink Himalayan salt

2    cage-free brown eggs (room temperature)

Set one “ungreased” baking sheet aside.

Start by placing the butter, coconut oil, eggs, and 1½ cups of sugar in a large bowl. Next, stir in the cream of tartar, baking soda, salt, and flour; mix the ingredients into the dough.

In a small bowl, combine 1¼ cups of sugar with cinnamon. Make 1½ inch balls out of the dough; roll them through the cinnamon mixture, and place them on the baking sheet 2 to 2½ inches apart.

Place the baking sheet in the oven and cook for approximately 7 to 11 minutes or until the cookies are set and golden brown.

After baking, remove the cookies and allow them to cool on a wire rack.

Diva Tips:

• Not a fan of coconut oil, substitute with ½  cup or 2 tablespoons of “soft” butter (room temperature)
• Epic D prefers Pink Himalayan salt for a mild flavor when baking.
• Mixing up with cookie-cutter shapes makes this recipe perfect all year round.