Description
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
- 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.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 18