Snickerdoodles

Snickerdoodles for a snow day, or any stay at home day. 

Need

3 cups all-purpose flour

1 TBS Moroccan Preserved Meyer Lemon  

2 tsp cream of tartar

1 tsp baking soda

1½  tsp ground cinnamon 

1 cup unsalted butter, softened to room temperature

1 to 1 ⅓ cup granulated sugar (we veer towards less sugar and let the sweetness of the Meyer lemons support this effort)

1 large egg + 1 large egg yolk, at room temperature

2 tsp vanilla extract

Topping - Skordo Maple Cinnamon Roll Sugar

Do

Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

In a medium bowl, whisk flour, cream of tartar, baking soda, cinnamon and salt.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. 

Add the egg, egg yolk, If & When and vanilla extract. Beat on medium-high speed until combined. Scrape the sides and the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 parts. The dough will be thick.

Roll cookie dough into balls, about 1.5 TBS of cookie dough each. Roll the dough balls in the maple sugar. 

Arrange on the baking sheets.

Bake for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Sprinkle extra cinnamon-sugar on top.

Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Modified from the recipe by Sally's Baking Addiction, "Soft and Think Snickerdoodles."