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Buttery Lemon Snickerdoodles

Buttery Lemon Snickerdoodles - featured image
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Soft, chewy, and bursting with bright lemon flavor, these snickerdoodles are a delightful twist on a classic cookie.

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 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 (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Finely grate 1.5 teaspoons of lemon zest from fresh lemons.
  4. Squeeze 1 tablespoon of fresh lemon juice.
  5. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and cream of tartar.
  6. Set the dry ingredient bowl aside.
  7. In a large bowl, beat the softened butter and 3/4 cup sugar together for 2-3 minutes until light, fluffy, and pale.
  8. Add the lemon zest to the butter mixture.
  9. Continue beating for another 30 seconds to distribute the lemon flavor.
  10. Add the room-temperature egg to the butter mixture.
  11. Add the vanilla extract to the butter mixture.
  12. Beat for 1-2 minutes until well combined.
  13. Add the fresh lemon juice and mix briefly until incorporated.
  14. Add the dry ingredient mixture to the wet ingredients.
  15. Mix on low speed until a soft dough just forms and no dry flour streaks remain.
  16. Pour the 3 tablespoons of sugar (for coating) into a small shallow bowl.
  17. Let the dough rest at room temperature for about 5 minutes.
  18. Using a cookie scoop or spoon, portion the dough into 1-inch balls.
  19. Roll each dough ball in the sugar coating until evenly covered.
  20. Place each sugar-coated ball on the prepared baking sheet, spacing them about 2 inches apart.
  21. Bake at 350°F (175°C) for 11-12 minutes.
  22. Bake until the edges are set but the centers still look slightly underbaked.
  23. Remove from the oven.
  24. Let the cookies rest on the baking sheet for 1-2 minutes.
  25. Transfer the cookies to a cooling rack to cool completely.

Notes

Ensure butter and egg are at room temperature for best results.
Zest lemons before juicing for easier handling.
Do not overmix the dough after adding flour to keep cookies tender.
Cookies will continue to set as they cool on the baking sheet.
Parchment paper prevents sticking and aids in easy cleanup.

Find it online: https://sweetcraftrecipes.com/buttery-lemon-snickerdoodles/