Snickerdoodle Recipe

Ingredients

• 2 1/2 cups + 2 tablespoons (331 grams) all-purpose flour
• 3 teaspoons ground cinnamon, (divided)
• 1 teaspoon cream of tartar*
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1 stick (113 grams) unsalted butter, (at cool room temperature)
• 1/2 cup (105 grams) refined coconut oil**, (solid yet creamy)
• 1¼ cups (250 grams) granulated sugar, (plus 1/4 cup (50 grams) for rolling)
• 1 large egg plus 1 egg yolk, (at cool room temperature)
• 1 teaspoon vanilla extract

Steps

1. 1

   Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, salt, and baking soda to combine. Set aside.

3. 3

   In a large bowl, use an electric mixer fitted with the paddle attachment on medium-high speed to cream the butter, coconut oil, and 1 1⁄4 cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla and beat until combined. Slowly beat in the flour mixture.

4. 4

   Combine the remaining 1⁄4 cup sugar and 2 teaspoons cinnamon in a shallow dish.

5. 5

   Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and lightly flatten with the bottom of a measuring cup. Sprinkle with additional cinnamon sugar, if desired.

6. 6

   Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely.

7. 7

   Cookies can be stored in an airtight container at room temperature for up to 3 days.