Lemon Snickerdoodles
These lemon snickerdoodles offer a refreshing citrus twist on the classic cinnamon-sugar cookie.
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 3
In a large bowl, beat butter and sugar together until light and fluffy. Add lemon zest and beat for another minute.
- 4
Beat in eggs one at a time, then add lemon juice and vanilla.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 6
In a small bowl, mix 1/4 cup sugar and 1 tablespoon lemon zest. Shape dough into 1-inch balls and roll in the lemon-sugar mixture.
- 7
Place balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until edges are set. Let cool before serving.
Recipe Details
Servings: 36
Ingredients:
- 2 3/4 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 2 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
Equipment:
- Baking Sheets
- Parchment Paper
- Microplane Zester
- Electric Mixer
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