These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!
Ingredients
- ¼ cups white sugar: 1 piece
- salted butter: 0.75 cup (softened)
- vegetable oil: 0.25 cup
- egg yolks: 3 piece
- lemon zest: 3 Tbsp
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 2 piece
- baking soda: 1 tsp
- cream of tartar: 0.5 tsp
- white sugar: 2 Tbsp
- ground cinnamon: 1 Tbsp
- ground nutmeg: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
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Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
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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.
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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.
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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.
