Sandra's Soft Snickerdoodle Cookies

These cookies are so light and fluffy. The lemon and espresso adds a great flavor to the classic cookie.

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon
• 1 teaspoon of instant espresso
• 1/2 a lemon zest
  

Directions

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda, espresso, lemon zest and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately