New-Fashioned Snickerdoodles

• porsi: 24 servings
• waktu aktif: 20 minutes
• total waktu: 45 minutes

Bahan-bahan

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 teaspoon (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)

2 ounces sugar (1/4 cup; 57g)

2 3/4 teaspoons (5g) ground cinnamon

1 1/2 teaspoons (1.25g) freshly grated cinnamon

Petunjuk

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.

Nutrisi

• Ukuran Porsi: about 2 dozen 3 1/2-inch
• Kalori: 174 kcal
• Total Lemak: 8 g
• Lemak Jenuh: 5 g
• Lemak Tak Jenuh: 0 g
• Kolesterol: 18 mg
• Natrium: 121 mg
• Total Karbohidrat: 25 g
• Serat Diet: 1 g
• Total Gula: 15 g
• Protein: 2 g