Snickerdoodles Without Cream Of Tartar

Steps

1. 01

   Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.

2. 02

   ▢ Store leftover cookies in an airtight container in a cool, dry place for up to 5 days.

3. 03

   In a medium mixing bowl whisk together the flour, baking powder and cinnamon, set aside.

4. 04

   Remove from the oven and allow to cool for 5 minutes on the baking tray before cooling completely on a cooling rack.

5. 05

   Place the softened butter and sugar into the bowl of a stand mixer, using a paddle attachment, beat on a medium speed for 2-3 minutes until light and fluffy.

6. 06

   Reduce speed, add the vanilla extract, lemon juice and egg. Beat until smooth.

7. 07

   Add the flour mixture and mix until just combined.

8. 08

   Using a 2oz ice cream scoop, scoop cookie dough into balls and place them on the prepared baking trays, do not flatten.

9. 09

   Repeat with remaining ingredients.

10. 10

    In a small mixing bowl stir together the sugar and cinnamon.

11. 11

    Gently roll each cookie dough ball in cinnamon sugar and return to the baking tray.

12. 12

    Bake in the oven for 9-11 minutes. Cookies are done when the outer edges are lightly golden in color and the center still looks slightly undercooked.