Blueberry Snickerdoodles

Snickerdoodles sounded like an amazing idea, so off to google I went. Usually when I'm looking for a recipe, I just click onto the 4th or 5th page and start there. So glad I did this. I found this post by Bakegirl, and it sounded delicious.I made a few modifications to the recipe to suit what was in the cupboard, and they still turned out amazing. Moist and chewy, and a crunchy sugar cinnamon coating. Nomnomnom.

Blueberry Snickerdoodles

1/4 c  Butter, softened
1/4 c Coconut Oil (room temp or melted is fine)
1 c sugar
1 Egg
1 c Flour (plus 2-4 T seperate)
1/4 t Baking Soda
1/4 t Cream of Tarter
1/8 t Salt
1/2 c Blueberries
1/8 t Cinnamon
2 T Sugar
2 T Raw Sugar (the big crystals, or you can sub in regular sugar)

1. Preheat oven to 375
2. Cream together butter, coconut oil, and 1 c sugar.
3. Mix in egg, salt, baking soda, and cream of tarter.
4. Stir in 1 c Flour, adding more if necessary to create a non-sticky dough.
5. Carefully fold in blueberries.
6. In a separate bowl, combine cinnamon, remaining sugar, and raw sugar.
7. Roll cookie dough into 1-1/2 inch balls, roll in cinnamon sugar, and place about 2 inches apart on greased cookie sheet.
8. Bake 11-13 minutes until edges are slightly browned, or until a toothpick inserted in center comes out clean.

Makes about 1 dozen cookies.