Snicker-doodle Cookies


  • 1 cup butter
  • 1 1⁄2 cups sugar
  • 2 large eggs
  • 2 3⁄4 cups flour
  • 2 teaspoons lemon juice
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon


Preheat oven to 350°F.

Mix 1 cup butter, 1 1/2 cups sugar, 2 teaspoons lemon juice and 2 eggs thoroughly in a large bowl.

Combine 2-3/4 cups flour, 1 teaspoon baking soda and 1/4 teaspoon salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough 15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of chilled dough into the sugar/ cinnamon mixture. Fully coat by gently rolling balls of dough in the sugar mixture. Place unused dough back into fridge between batches.

Place on cookie sheet with 2 inches of clearance between balls, and bake 13 minutes. Remove cookies from cookie sheet immediately after removing from oven.

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