Snickerdoodle Cookies

  • 3/4 cup butter
  • 1/4 cup shortening
  • zest of one lemon
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons Morton & Bassett vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons Morton & Bassett ground cinnamon

In a mixing bowl, put together butter, shortening, 1 1/2 cups sugar and salt. Zest lemon directly on top tapping the microplane, so all the essentials oils get in the bowl. Mix at medium speed for 4 minutes until incorporated.

In the meantime, put together vanilla and egg. In a separate bowl, whisk together flour, cream of tartar, leaveners and 2 teaspoons of cinnamon. Stir together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon. Wrap and refrigerate dough for about 2 hours.

Preheat oven to 380F.

Scoop dough into 2" balls, pressing down gently to shape. Sprinkle with a pinch of cinnamon sugar.

Bake in oven for 10 minutes until cookies puff up. Remove from oven and let cool completely before serving.

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