Ingredients
18
18 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 18 servings
- Calories: 229
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 1g
- Protein: 2g
- Sugar: 16g
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