Zesty Lemon Snickerdoodles

Ingredients

• 1.25 cups white sugar
• 0.75 cups salted butter , softened
• 0.25 cups vegetable oil
• 3 eggs yolks
• 3 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons cream of tartar
• 2 tablespoons white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.

2. 2

   Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.

3. 3

   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.

4. 4

   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.

5. 5

   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.