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Snickerdoodle Coffee Cake (Snip Doodles)
Snickerdoodle Coffee Cake (Snip Doodles)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cinnamon sugar coffee cake cookies with a soft, cake-like texture.
Ingredients:
  • For the cake batter:
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) refined coconut oil, at room temperature
  • 1 1/2 cups (10 1/2 ounces) white granulated sugar
  • 1 1/4 teaspoon kosher salt (or 1/2 teaspoon iodized table salt)
  • 1/8 teaspoon grated nutmeg
  • 1 tablespoon vanilla extract
  • 1 large egg, straight from the fridge
  • 2 1/3 cups (10 1/2 ounces) all-purpose flour
  • 1 cup (8 ounces) milk, any percentage
  • For topping:
  • 2 tablespoons white granulated sugar
  • 2 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 350°F and prepare the 9x13-inch pan by greasing it with cooking oil and lining it with parchment paper, leaving a 1-inch overhang on the sides.
  • Prepare the batter: In a stand mixer with a paddle attachment, blend butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla until light and fluffy, about 5 minutes. Add the egg while mixing, then gradually mix in flour and milk until smooth. Fold batter with a spatula, then spread in a baking dish and sprinkle with cinnamon sugar topping before baking.
  • Bake the bars: Bake in the oven for 18 to 22 minutes until a toothpick inserted in the center comes out with a few crumbs attached. Cool for 15 to 20 minutes in the pan before moving onto a cutting board by lifting the parchment paper. Slice into squares using a knife or pizza cutter. Serve warm. Store in foil for up to 3 days at room temperature.

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