Homemade Snickerdoodles Recipes

For the Dough

1. Adjust the oven rack to the middle position and preheat to 205 ºC (400 °F). Sift flour into a medium bowl.
2. Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape with a flexible spatula halfway through. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough.
3. Divide into thirteen 70 g (2½- ounce) portions or twenty-six 35 g (1¼-ounce) portions.

For Dusting and Baking the Cookies

1. Mix sugar with the ground cinnamon in a small bowl.
2. Roll each portion of dough into a smooth ball, tumble in Cinnamon Sugar until fully coated, and arrange on parchment-lined aluminum baking sheets, leaving 6 cm(2½ inches) between each. Flatten into 1.5 cm (½-inch) discs and generously sprinkle with the remaining Cinnamon Sugar.
3. Bake at 205 ºC (400 °F) until the Snickerdoodles begin to spread, about 6 minutes for either size, then rotate baking sheet and reduce oven temperature to 180 ºC (350°F). Continue baking until the cookies are firm around the edges but still puffy in the middle, about 5 minutes for small, 8 minutes for large. Cool on the baking sheet until the edges crisp, about 10 minutes.