Snickerdoodles with a Citrus Snap

5-6 dozen cookies

Ingredients:

• 12 ounces unsalted butter, room temperature

• 2 cups white granulated sugar

• 2 tsp vanilla paste

• 4 ½ cups all-purpose flour

• 1 ½ tsp baking soda

• 1 ½ tsp cream of tartar

• 1 tsp kosher salt (I use my citrus kosher salt)

• Freshly ground nutmeg to taste (up to 1 full tsp)

• Zest of one orange and one lemon

• Cinnamon/Sugar Mix: ¾ cup granulated sugar and 1 Tbsp cinnamon whisked together

1)     Preheat the oven to 350 degrees

2)     In a standing mixer, cream together the butter and the sugar

3)     Whisk together the flour, baking soda, cream of tartar, salt, nutmeg and citrus zest

4)     In a separate bowl, whisk together the cinnamon/sugar mix.

5)     With the mixer running, add in the vanilla and then the eggs (one at a time)

6)     Add the flour mixture and gently mix until evenly combined.

7)     Scoop the dough into 1-inch balls and roll them in the cinnamon sugar mix.

8)     Place them, one dozen at a time, on parchment lined trays and bake for 10-11 minutes, rotating the pans halfway through.

9)     Let the cookies sit on the pan for five minutes, then remove them cool completely on wire racks.