Gingerdoodle Cookies

Directions

Mix:

1. Preheat oven to 350F (325 for large cookies, or 400F if making bite size cookies).
2. In a stand mixer, cream the butter, shortening, and sugars for AT LEAST 5 minutes, preferably 10, or until there is no longer any color change.
3. Add the full egg and egg yolk, one at a time, stopping the mixer just after eggs are incorporated.
4. Add the vanilla, baking soda, cream of tartar, ginger, lemon zest, and salt, mixing just until combined
5. Once everything else has been incorporated, add the flour, a little at a time, until reaching the desired consistency (should be really close to 300g of flour).

Bake:

1. Line a baking sheet with aluminum foil, shiney side up.
2. Scoop cookies and roll into cinnamon sugar.
3. Place cookies on cookie sheet and press down to slightly flatten the dough balls.
4. For 1 Tbsp cookies at 350F, bake for about 10 minutes. (For large cookies, bake at 325 for 12-15 minutes. For 1 tsp, bite-sized cookies at 400F, start checking at 4 or 5 minutes.)
5. You know they are done when they either just begin to take color, or when the tops have cracked.
6. Remove from oven and let cook on the pan until cool enough to move.
7. Enjoy!