Classic Soft Batch Snickerdoodle Cookies
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
  • 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
  1. Heat oven to 350F. Line three sheet pans with parchment paper and set aside.
  2. In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. 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.
  4. In a separate small bowl, whisk together the remaining ⅓ cup sugar and the cinnamon.
  5. 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.
  6. Bake one pan at a time for 12-14 minutes, rotating halfway through. Allow to cool on a wire rack to room temperature.
Recipe from 100 Cookies
Recipe by Joanne Eats Well With Others at