Snickerdoodle Cookies

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups granulated sugar, divided
• 3/4 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 tablespoon ground cinnamon, divided
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk

Steps

1. 1 Preheat oven to 375°F and line baking sheets with parchment paper.
2. 2 In a small bowl, mix 1/2 cup sugar with 2 teaspoons cinnamon for coating.
3. 3 In a large bowl, cream together butter, remaining sugar, oil, and vanilla until smooth.
4. 4 Beat in the egg and egg yolk.
5. 5 In a separate bowl, whisk together flour, baking soda, salt, and remaining cinnamon.
6. 6 Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. 7 Roll dough into balls, then roll in cinnamon sugar mixture.
8. 8 Place cookies 2 inches apart on prepared baking sheets.
9. 9 Bake for 8-10 minutes, or until edges are set.
10. 10 Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Tips

• For extra crispy edges, bake the cookies a minute longer.
• Chill the dough for 30 minutes if you prefer thicker cookies.
• Store in an airtight container to keep them soft.

Storage

Store in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for 5 minutes for a warm treat.

Serving Suggestions

• Pair with a glass of cold milk or a warm cup of tea.
• Perfect for holiday cookie trays or as an after-school snack.

FAQ