Is there anything better than the smell of a freshly baked tray of snickerdoodles? There's nothing quite like the smell of cinnamon sugar wafting from the kitchen.
We all love all types of cookies, but there is something special in the crinkled tops and pillowy thickness of a well-made snickerdoodle.
300 g (2⅓ cups) all-purpose flour
113 g (1 stick) unsalted butter, pliable but cool - about 15 ºC (60 °F)
100 g (½ cup) coconut oil, solid but creamy - about 20 ºC (70 °F)
300 g (1½ cups) sugar
7.5 g (1¼ teaspoons) kosher salt
4 g (1 teaspoon) baking powder
0.6 g (⅛ teaspoon) grated nutmeg
15 g (1 tablespoon) vanilla extract
1 large egg, straight from the fridge
50 g (¼ cup) sugar
5 g (2 teaspoons) ground cinnamon, or to taste