Prep Time::25 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::40 mins
Servings::18
Yield::18 cookies
Ingredients
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1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3 egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.
Cook's Notes:
After step 4, you may choose to refrigerate the cookie dough for 30 minutes, and during the last 10 minutes of refrigeration, preheat the oven. Use a little bit of pressure when rolling the cold dough in the cinnamon-sugar to encourage proper coating. Do not flatten the cookies before baking. Add 1 to 2 minutes to the baking time.
Use orange zest instead of lemon, or mix the two. I would not consider using an extract in place of the zest due to liquid imbalances.
If you want, you can use a colored sugar in the coating mixture for a festive holiday decor.