New-Fashioned Snickerdoodles

Adjust oven rack to middle position and preheat to 400°F (200°C).

Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed to combine, then increase to medium and beat until soft, fluffy, and pale, about 5 minutes, although the exact timing will vary.

Halfway through, pausing to scrape the bowl and beater with a flexible spatula, and then resume mixing on medium speed.

Add egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

For the Cinnamon Sugar:
Mix sugar with ground and grated cinnamon in a small bowl, adding more spice if you prefer. (It should taste very intense to offset the mild dough.) Roll each portion of dough into a smooth and sticky ball, then tumble in the cinnamon sugar until fully coated.

Arrange on a parchment-lined rimmed baking sheet, leaving 2 1/2 inches between balls, then flatten into 2-inch disks 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 until the snickerdoodles begin to spread, about 5 minutes, then reduce temperature to 350°F (175°C).

Continue baking until firm around the edges but steamy in the middle, about 6 minutes longer.

Cool directly on baking sheet until the crumb is set, about 8 minutes.

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

To make ahead, divide portioned dough between heavy-duty zipper-lock bags and refrigerate up to one week (or freeze for up to three months).

Soften the dough at room temperature until roughly 70°F, then roll, coat, flatten, and bake as directed.