Harvest Moon Snickerdoodle Cookies

October is that time of year when every moonrise seems more bafflingly beautiful than the night before. It's like every evening I have to stop and stare at that beautiful harvest moon, rising pumpkin orange against the forest before sliding into its cool, blue-white garments for the rest of the night. Inspired by the recent giant moonrises, I tweaked a classic Snickerdoodle Cookie recipe to fit the Harvest Moon and my autumn school-theme with the girls I take care of. Because I like to avoid using food dye when possible, these are colored with a couple tablespoons of straight-up carrot juice which, while not affecting flavor or texture in the slightest, give off a lovely shade of gold. Also, in interest of preserving some semblance of health in a cookie not known for being a super-food, my recipe calls for coconut oil instead of butter and natural cane sugar instead of the bleached stuff. Add a little nutmeg and some orange flavoring and you're ready to cart these babies out to a country field to watch the next blood-moon pop over the horizon.

Harvest Moon Snickerdoodle Cookies
(approximately 18 "harvest moons")

1/2 cup coconut oil, solid
1 cup all natural cane sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all purpose flour
Additional sugar for rolling

  1. By hand, cream coconut oil and sugar together until light and fluffy. Add egg and extracts and beat gently.
  2. Whisk together dry ingredients, then add to the coconut oil mixture. Mix well. Cover and chill in fridge 1 hour.
  3. Preheat oven to 375 degrees F. In flat dish mix additional sugar and cinnamon and nutmeg to taste. Form small balls of dough and roll in spiced sugar, then set 2" apart on ungreased cookie sheet. That bit is important.
  4. Bake for 10-12 minutes or until golden on the edges. Cool slightly, then remove to rack to finish cooling. 

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