Snickerdoole Cinnamon Sugar Cookie

• 3/4 cups Granulated Sugar
• 1 cup Golden Brown Sugar
• 1/2 cups Unsalted Butter (Room Temperature)
• 1/4 cups Lard Or Shortening (Room Temperature)
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 1/4 teaspoons Sea Salt
• 2-1/4 cups Flour, Unbleached All-purpose
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 1 Tablespoon Cornstarch
• 1/2 cups Cinnamon Sugar Mix (1:3 Cinnamon To Sugar Ratio)

1. Pre-heat oven to 350u0b0 F (325u0b0 F convection bake)
2. 1. Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.
3. 2. Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.
4. Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 1 hr, then continue with recipe.
5. 3. Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or baking paper. Make sure to give plenty of room between cookies since they spread quite a bit.
6. 4. Bake for 10-12 minutes. They should be lightly golden. Remember it is better to slightly under-bake than to over-bake cookies.

sugar, golden brown sugar, unsalted butter, ubc, eggs, vanilla, ubc, flour, cream of tartar, baking soda, cornstarch, cinnamon sugar

Taken from tastykitchen.com/recipes/desserts/snickerdoole-cinnamon-sugar-cookie/ (may not work)