Description
These Buttery Lemon Snickerdoodles blend classic flavors with a fresh lemon twist, offering a soft and chewy treat perfect for any occasion.
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
- 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