New-Fashioned Snickerdoodles

seriouseats.com

Adrienne Call

4 ounces unsalted butter (1 stick; 114g), firm but pliable, about 60°F (16°C)

3 ounces virgin coconut oil (heaping ⅓ cup; 85g)

10 ½ ounces sugar (about 1 ½ cups; 298g)

1 ¼ teaspoon ( 6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight)

1 teaspoon (4g) baking powder

½ ounce vanilla extract (about 1 tablespoon; 15g)

1 large egg, straight from the fridge (about 1 ¾ ounces; 50g)

10 ½ ounces low-protein all-purpose flour, such as Gold Medal (about 2 ⅓ cups, spooned; 295g)

subheading: For the Cinnamon Sugar:

2 ounces sugar (¼ cup; 57g)

2 ¾ teaspoons (5g) ground cinnamon

1 ½ teaspoons (1.25g) freshly grated cinnamon

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