Snickerdoodles Without Cream Of Tartar

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

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.

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

Add the flour mixture and mix until just combined.

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

Repeat with remaining ingredients.

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

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

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.

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

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