Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.
- ½ cup butter softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons finely grated orange peel
- 1 teaspoon finely grated lemon peel
- 2 teaspoons ground nutmeg
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar to cover dough balls
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Preheat oven to 350°F. While oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in large mixing bowl, using electric mixer. Continue beating until it becomes light and fluffy in texture (2-3 minutes). Add egg, vanilla and almond extracts; continue beating until fully incorporated.
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In separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, lemon and orange peel until combined. Add this, a little at a time, to the creamy butter mixture, beating with each addition, until fully combined.
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Form dough into 1" balls, by rolling dough between the palms of your hands, to make approx. 72 dough balls. Place dough balls on wax paper, until all are done.
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Place sugar into small bowl (you may need a little more or a little less). Place 2-3 dough balls at a time into sugar; roll them around to coat surface with sugar.
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Place dough balls 2" apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes, or until lightly browned. Because oven temps vary, check them at the 10 minute mark. Cookies should be crinkled (or crackled) on top when done. Transfer cookies to wire rack; let come to room temp. before serving. Store extras in an air-tight container in pantry OR in freezer. Enjoy!