These zesty lemon snickerdoodles are a delightful twist on the classic snickerdoodle cookie. The tangy lemon flavor combined with the cinnamon sugar coating creates a perfect balance of sweet and citrusy flavors. These cookies are sure to be a hit at your next gathering!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- In a small bowl, mix together the 1/4 cup granulated sugar and cinnamon for the coating.
- Shape the dough into 1-inch balls and roll them in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheet.
- Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy these zesty lemon snickerdoodles with a glass of cold milk or a cup of hot tea!
