Cookies

Secret Snickerdoodles

6

A unique twist to a traditional cookie!

30
Cookie:
1 1/?4? cups granulated sugar
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
?2 Tablespoons cornstarch?
1/2 teaspoon nutmeg
1 stick? butter? at room temperature
1/4 cup coconut oil?, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract

Topping:
1/4 cup sugar
1 Tablespoon cinnamon
1. Heat the oven to 350°F. Arrange a rack in the middle. 2. Place 1/4 cup of the sugar and the cinnamon in a small bowl and mix until evenly combined; set aside. 3. Sift flour, cream of tartar, baking soda, salt, cornstarch and nutmeg in a large bowl and whisk together; set aside. 4. Combine butter, coconut oil and 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment 5. Beat on medium speed until light and fluffy. Add eggs, vanilla, and almond extract and continue beating until eggs are fully incorporated. 6. Scrape down the sides of the bowl and add flour mixture. Mix on low speed until fully incorporated. Don\\\\\\\'t overbeat. 7. Chill in fridge for 30 minutes or more.? 8. Form balls of dough with your hands (I used a small cookie scoop) and roll them in the cinnamon-sugar mixture. 9. Place on a baking sheet about 1 inch apart. The cookies will spread. 10. Bake cookies about 11 minutes. 11. Allow to cool on the cookie sheet about 3 minutes. Remove to cooling rack. 12. ENJOY!
Nutritions

Calories
67

Sodium
84mg
3% DV

Fat
2g
3% DV

Protein
2g
4% DV

Carbs
9g
3% DV

Fiber
0.6g
2% DV