Buttery Coconut Snickerdoodles

1. Preheat oven

Preheat your oven to 400°F (200°C) and adjust the oven rack to the middle position.

2. Combine ingredients

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, sugar, salt, baking powder, and vanilla extract. Start mixing on low speed, then increase to medium. Beat the mixture for about 5 minutes until it becomes soft, fluffy, and pale.

3. Add egg

Add the egg directly from the fridge and beat the mixture until smooth.

4. Add flour

Reduce the mixer speed to low and add the flour. Mix until a stiff dough forms.

5. Portion dough

Using a cookie scoop, divide the dough into 2-tablespoon portions. You can refrigerate these portions for up to a week or freeze them for up to three months. If frozen, allow them to soften to 68°F (20°C) before baking.

6. Prepare cinnamon sugar

For the cinnamon sugar, mix the sugar with ground and freshly grated cinnamon in a small bowl.

7. Roll and coat dough

Roll each dough portion into a ball and tumble them in the cinnamon sugar until fully coated.

8. Arrange on baking sheet

Arrange the coated dough balls on a parchment-lined baking sheet, leaving about 2.5 inches between each ball. Flatten them gently into 2-inch disks about 0.5 inches thick. Sprinkle the tops generously with the remaining cinnamon sugar.

9. Bake cookies

Place the baking sheet in the oven and bake the cookies at 400°F (200°C) for about 5 minutes until they begin to spread. Then, reduce the oven temperature to 350°F (175°C) and continue baking for about 6 more minutes. The cookies should be firm around the edges but still steamy in the middle.

10. Cool cookies

Once baked, let the cookies cool directly on the baking sheet for about 8 minutes, allowing the crumb to set.

11. Store cookies

Store the cooled cookies in an airtight container for up to 3 days at room temperature.