Preheat the oven to 350º and line two half-sheet pans with parchment paper.

To make the cinnamon sugar mixture, combine 1 tablespoon of ground cinnamon and 1/4 cup of granulated sugar in a shallow pie dish and mix until fully combined. Set aside to make the cookie dough.

Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-low speed until smooth and creamy, about 1 minute.

Add the cream cheese to the bowl and beat until the butter and cream cheese are smooth.

Next, add 1 cup of sugar and mix at medium-low speed for 30 seconds. Turn the speed up to medium for 10 seconds until light and fluffy.

Scrape down the sides and bottom of the bowl with a rubber spatula.

Add in the lemon juice and give a quick stir. 

Add the egg and vanilla and beat until well incorporated.

Give the sides and bottom of the bowl another good scrape with a rubber spatula.

With the mixer on low, add the dry ingredients to the wet ingredients and mix until the flour is just incorporated.

Turn the mixer speed up to medium-low and give one final mix to make sure everything is well combined and no streaks of flour are showing. Do not overmix!

Remove the bowl from the mixer and give the batter a quick stir by hand to check that everything on the sides and bottom of the bowl is incorporated.

Scoop the snickerdoodle dough, one tablespoon at a time ( a #40 cookie scooper), and drop it into the prepared cinnamon sugar mixture. The dough will be soft and a little sticky.

Roll the dough around in the cinnamon sugar until evenly coated and you have a nice round ball.

Place the coated dough ball on the prepared baking sheet. Repeat with remaining cookie dough balls, spacing cookies about 2" apart.

Gently indent the center of the cookies using two fingers. This will allow the cookies to bake and flatten evenly.

Bake the snickerdoodles in a 350º oven for 11-12 minutes, until the cookies are puffed, crackly on top and golden brown on the bottoms. The cookies will flatten a little as they cool.

Allow cookies to sit for 10 minutes on the cookie sheet before eating or transferring to a cooling rack.