why make this recipe
Buttery Lemon Snickerdoodles blend the classic flavors of snickerdoodles with a fresh lemon twist. These cookies are soft, chewy, and bursting with zesty lemon flavor. They offer a unique take on traditional snickerdoodles, making them perfect for any occasion. Whether you’re looking for a treat to share with friends or a delightful dessert after dinner, these cookies are sure to please anyone who takes a bite.
how to make Buttery Lemon Snickerdoodles
Ingredients:
- 1 tsp cream of tartar
- 1.5 cups all-purpose flour (I use King Arthur all-purpose flour)
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.5 tsp baking powder
- 1.5 tsp lemon zest (finely grated from fresh lemons)
- 3/4 cup sugar
- 0.5 tsp vanilla extract
- 1 tbsp lemon juice (freshly squeezed for best flavor)
- 1/2 cup butter (softened to room temperature)
- 1 large egg (room temperature)
- 3 tbsp sugar (optional but recommended for classic snickerdoodle coating)
Directions:
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. While the oven heats, zest your fresh lemons finely (you’ll need about 1.5 teaspoons) and squeeze the lemon juice (about 1 tablespoon). Measure out all your dry ingredients and wet ingredients separately to have everything ready.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and cream of tartar. This helps incorporate air and ensures even distribution of leavening agents.
- In a large bowl, beat the softened butter and 3/4 cup sugar together for 2-3 minutes until the mixture is light and fluffy. Then add the lemon zest and beat for another 30 seconds to spread the flavor.
- Add the room-temperature egg and vanilla extract to the butter mixture. Beat for 1-2 minutes until combined, then add the fresh lemon juice and mix briefly until incorporated.
- Add the dry mixture to the wet ingredients and mix on low speed until a soft dough forms. Stop as soon as there are no dry flour streaks.
- Pour the 3 tablespoons of sugar for coating into a small shallow bowl. Let your dough rest at room temperature for about 5 minutes.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls and roll each one in the sugar coating until covered. Place them on the baking sheet, about 2 inches apart.
- Bake at 350°F for 11-12 minutes until the edges are set but the centers look slightly underbaked. Let them rest on the baking sheet for 1-2 minutes before moving them to a cooling rack.
how to serve Buttery Lemon Snickerdoodles
Serve these delicious cookies warm or at room temperature. They make a great afternoon snack or dessert after a meal. Pair them with a glass of milk or a cup of tea for a delightful treat.
how to store Buttery Lemon Snickerdoodles
To keep your cookies fresh, store them in an airtight container. They can be kept at room temperature for several days. If you want to keep them longer, place them in the fridge for up to a week. You can also freeze them for up to three months; just make sure they are well-wrapped.
tips to make Buttery Lemon Snickerdoodles
- Make sure all your ingredients are at room temperature for better mixing.
- Do not overmix the dough once you add the dry ingredients.
- For an extra lemon flavor, add more zest or a little more lemon juice.
- Keep an eye on your cookies while baking; every oven is different, and you may need to adjust the time slightly.
variation
You can try adding white chocolate chips or nuts for a different texture and flavor. If you prefer a spicier version, mix in some ground cinnamon with the sugar coating.
FAQs
Can I use bottled lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice can work in a pinch. Just be aware that it may not taste as fresh.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for a bit before shaping.
What can I do if my cookies spread too much?
Make sure your butter is softened but not melted. Also, chilling the dough for about 30 minutes before baking can help control spreading.
Buttery Lemon Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Buttery Lemon Snickerdoodles blend classic flavors with a fresh lemon twist, offering a soft and chewy treat perfect for any occasion.
Ingredients
- 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
- 3/4 cup sugar
- 0.5 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup butter
- 1 large egg
- 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 in a large bowl until light and fluffy.
- Add the lemon zest and beat for another 30 seconds.
- Mix in the egg and vanilla extract, then add the lemon juice and mix briefly.
- Combine the dry mixture with the wet ingredients until a soft dough forms.
- Rest the dough for about 5 minutes at room temperature.
- Roll the dough into 1-inch balls and coat them in the sugar.
- Place them 2 inches apart 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
For an extra lemon flavor, add more zest or a little more lemon juice. Ensure butter is softened but not melted for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
