Snickerdoodle Cookie

Ingredients:

  • 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 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 ground cinnamon
  • 1 tablespoon Maldon sea salt


Directions:

Prep Time: 20 mins plus refrigeration |  Ready In: 10 mins  |  Servings: 1 dozen

  1. 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.
  2. 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.
  3. Wrap and refrigerate dough for about 2 hours.
  4. Preheat oven to 380F.
  5. Scoop dough into 2” balls, pressing down gently to shape.
  6. Sprinkle with a pinch of cinnamon sugar and a pinch of Maldon salt on top.
  7. Bake in oven for 10 minutes until cookies puff up.
  8. Remove from oven and let cool completely before serving.

Nutrition Information:

380 Calories | 17g Total Fat | 9g Saturated Fat |  65mg Cholesterol | 680mg Sodium | 150mg Potassium | 53g Carbohydrate | 2g Dietary Fiber | 29g Sugars | 4g Protein

Recipe Source: Yummly/Food Republic