Yield: 34 cookies

Preheat oven to 350 degrees

2 cups Unsalted Butter (room temperature)
1.5 Cups Sugar
1 Cup Brown Sugar
2 Eggs
2 Egg Yolks
2 Tbsp. Vanilla Extract
2 tsp Baking Soda
2 tsp Cream of Tartar
1 tsp Salt
2 tsp cinnamon
3.5 Cups Old Mill All Purpose Flour
2 Cups Old Mill Unbolted Cornmeal

For Topping:
1.5 Cups Sugar
1 Tbsp. Cinnamon

Cream butter and sugar in your mixer until fluffy, then add eggs and yolks along with vanilla extract, until combined. In a separate bowl mix all dry ingredients together. Slowly add the dry ingredients to your butter, sugar, egg mixture. Mix just until combined.
Using a 2oz cookie scoop, scoop balls, and toss in cinnamon and sugar topping mixture. Place onto a parchment lined baking sheet, and freeze until ready to bake.
Bake frozen cookie dough balls 2” apart on a parchment lined baking sheet pan, at 350 degrees for 10-12 minutes. Let cool before removing from pan.

Presented by Liz Denham, Old Mill Farmhouse Kitchen