NEW FASHIOENED SNICKERDOODLES
You're in for a treat! This isn't your grandma's snickerdoodle recipe. We're shaking things up with a modern twist to this beloved cookie.
Ingredients
- 4 ounces unsalted butter 1 stick; 114g, firm but pliable, about 60°F (16°C)
- 3 ounces virgin coconut oil heaping 1/3 cup; 85g
- 10 1/2 ounces sugar about 1 1/2 cups; 298g
- 1 1/4 teaspoons 6g Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight)
- 1 teaspoon 4g baking powder
- 1/2 ounce vanilla extract about 1 tablespoon; 15g
- 1 large egg straight from the fridge (about 1 3/4 ounces; 50g)
- 10 1/2 ounces low-protein all-purpose flour such as Gold Medal (about 2 1/3 cups, spooned; 295g)
For the Cinnamon Sugar:
- 2 ounces sugar 1/4 cup; 57g
- 2 3/4 teaspoons 5g ground cinnamon
- 1 1/2 teaspoons 1.25g freshly grated cinnamon
Instructions
- Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed to combine, then increase to medium and beat until soft, fluffy, and pale, about 5 minutes, although the exact timing will vary. Halfway through, pausing to scrape the bowl and beater with a flexible spatula, and then resume mixing on medium speed. Add egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough.
- Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
- For the Cinnamon Sugar: Mix sugar with ground and grated cinnamon in a small bowl, adding more spice if you prefer. (It should taste very intense to offset the mild dough.) Roll each portion of dough into a smooth and sticky ball, then tumble in cinnamon sugar until fully coated.
- Arrange on a parchment-lined rimmed baking sheet, leaving 2 1/2 inches between balls, then flatten into 2-inch disks about 1/2 inch thick. Generously cover with the remaining cinnamon sugar, creating a thick layer that will crack and crinkle in the oven.
- Bake until the snickerdoodles begin to spread, about 5 minutes, then reduce temperature to 350°F (175°C). Continue baking until firm around the edges but steamy in the middle, about 6 minutes longer. Cool directly on baking sheet until the crumb is set, about 8 minutes. Enjoy warm, or store in an airtight container for up to 3 days at room temperature.
Notes
This recipe works best with cassia cinnamon sticks, which are easy to grate and boost the classic flavor of cinnamon in snickerdoodles. Grate on a spice grater or zester, such as a Microplane, working from the tip of the cinnamon stick, rather than its side.