Gallery: Step-by-Step: How to Make Soft and Puffy Snickerdoodles

Snickerdoodles are puffy, moist, buttery, and tender, with a rich cinnamon flavor. Before becoming cookies, they used to be prepared as cakes, which explains their cakey texture.

Combine 4 ounces unsalted butter (1 stick; 114g), 3 ounces virgin coconut oil (heaping 1/3 cup; 85g), 10 1/2 ounces sugar (1 1/2 cups; 298g), 1 1/4 teaspoon Diamond Crystal kosher salt (4g; for table salt, use half as much by volume or use the same weight), 1 teaspoon (4g) baking powder, and 1 tablespoon (15ml) vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.

Starting at a low speed, gently mix until ingredients start to come together, then increase the speed to medium and beat until light and fluffy, about 5 minutes, pausing to scrape the bowl with a flexible spatula halfway through. With the mixer running, add 1 large egg and continue beating until smooth.

Reduce mixer speed to low, add 11 1/2 ounces low-protein all-purpose flour (2 1/2 cups; 327g), and mix to form a stiff dough.

Mix 2 ounces sugar (1/4 cup; 57g) with 2 3/4 teaspoons (7g) ground cinnamon and 1 1/2 teaspoons (1g) freshly grated cinnamon in a small bowl, adding more spice if you prefer. (It should taste very intense to offset the mild dough.)

Divide cookie dough into twenty-four 1 1/4-ounce (2-tablespoon; 30-ml) portions. Roll each portion of dough into a smooth and sticky ball, then tumble in cinnamon sugar until fully coated. Arrange the balls on a parchment-lined aluminum baking sheet, leaving 2 1/2 inches between balls.

Using the bottom of a jar or other flat object, press each ball into a 2-inch disk about 1/2 inch thick.

Generously cover with the remaining cinnamon sugar, creating a thick layer that will crack and crinkle in the oven.

Bake cookies in a preheated 400°F (200°C) oven on the middle rack until the snickerdoodles begin to spread, about 5 minutes. Reduce temperature to 350°F (175°C) and continue baking until firm around the edges but steamy in the middle, about 6 minutes longer. Cool the cookies directly on the baking sheet until the crumb is set, about 8 minutes.

Enjoy the cookies warm, or store them in an airtight container for up to 3 days at room temperature.