Zesty Lemon Snickerdoodles

Brighten up your day with these Zesty Lemon Snickerdoodles! These soft-baked treats combine the classic cinnamon sugar coating with a burst of citrusy freshness from the lemon zest and juice, adding a delightful twist to the traditional snickerdoodle recipe.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups white granulated sugar
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons cream of tartar
• 3 teaspoons vanilla extract
• 3 1/2 cups cinnamon sugar (see notes)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the lemon zest, lemon juice, cream of tartar, and vanilla extract to the butter mixture.

Mix until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

In a small bowl, mix together the cinnamon and sugar.

Roll the dough into balls, about 1 1/2 inches in diameter.

Then, roll each ball in the cinnamon sugar mixture to coat.

Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.

Remove the snickerdoodles from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yield: 8 snickerdoodles.

Notes

Make sure to use room temperature butter for the best results.

If you don’t have freshly squeezed lemon juice, you can substitute it with bottled lemon juice but fresh is always best.

The cinnamon sugar mixture can be made ahead of time, just store it in an airtight container.

For crispier edges, bake the snickerdoodles for 14 minutes, but if you prefer chewier centers, 12 minutes is the way to go.

Store leftover snickerdoodles in an airtight container at room temperature for up to 5 days.

You can also freeze them for up to 2 months, just thaw at room temperature when you’re ready.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 32g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 2g