Super delicious soft batch snickerdoodle cookies! These are smothered in cinnamon sugar and are the epitome of everything there is to love about this classic cookie.
Yield: 24 cookies
Ingredients
2½ cups (355 g) all purpose flour
1 tsp cream of tartar
¾ tsp baking soda
¾ tsp salt
12 tbsp (170 g) unsalted butter, room temperature
2 oz (57 g) refined coconut oil
1¾ cups (350 g) sugar, plus ⅓ cup (65 g) for rolling
1 large egg + 1 large egg yolk
1 tbsp pure vanilla extract
1 tbsp ground cinnamon
Instructions
Heat oven to 350F. Line three sheet pans with parchment paper and set aside.
In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Combine the butter, coconut oil, and 1¾ cups of the sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 4-5 minutes. Add in the egg, egg yolk, and vanilla. Beat on low speed until just combined. Add in the flour mixture and mix on low speed until just combined.
In a separate small bowl, whisk together the remaining ⅓ cup sugar and the cinnamon.
Scoop the dough into 45 g (2 tbsp) portions. Roll each dough ball in the cinnamon sugar mixture and place on the prepared sheet pans, 8 cookies to a pan.
Bake one pan at a time for 12-14 minutes, rotating halfway through. Allow to cool on a wire rack to room temperature.