Description
Delightful twist on classic snickerdoodle cookies with rich buttery flavor and zesty lemon taste.
Ingredients
Scale
- 1 tsp cream of tartar
- 1.5 cups all-purpose flour
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.5 tsp baking powder
- 1.5 tsp lemon zest (finely grated)
- 3/4 cup sugar
- 0.5 tsp vanilla extract
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 cup butter (softened to room temperature)
- 1 large egg (room temperature)
- 3 tbsp sugar (optional for coating)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, baking soda, and cream of tartar in a medium bowl.
- Beat the softened butter and 3/4 cup sugar together for 2-3 minutes until light and fluffy.
- Add the lemon zest to the butter mixture and beat for another 30 seconds.
- Incorporate the room-temperature egg and vanilla, mixing for 1-2 minutes.
- Add the fresh lemon juice and mix briefly.
- Combine the dry ingredients with the wet mixture until a soft dough forms.
- Rest the dough at room temperature for about 5 minutes.
- Portion the dough into 1-inch balls and roll in sugar, then place on the baking sheet.
- Bake for 11-12 minutes until edges are set but centers are slightly underbaked.
- Cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.
Notes
Best served warm or at room temperature. Pairs well with milk or tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg