Introduction

These Buttery Lemon Snickerdoodles offer a bright, tangy twist on the classic cinnamon-sugar cookie. Soft, tender, and bursting with fresh lemon flavor, they’re perfect for springtime treats or anytime you want a refreshing cookie.

A close-up image shows a soft, crumbly cookie with a cracked surface, held by a woman's hand gently breaking it in half to reveal a fluffy and moist inside. The cookie is coated with a fine layer of sugar and cinnamon, giving it a slightly rough texture and golden-brown specks across its light yellow dough. Another whole cookie lies flat beneath it on a white marble surface, while blurred green leaves and yellow flowers add a soft, natural background. Photo taken with an iphone --ar 4:5 --v 7

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 (finely grated from fresh lemons)
3/4 cup sugar
0.5 tsp vanilla extract
1 tbsp lemon juice (freshly squeezed)
1/2 cup butter (softened to room temperature)
1 large egg (room temperature)
3 tbsp sugar (for rolling, optional but recommended)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Finely zest the lemons to get about 1.5 teaspoons of zest and then squeeze about 1 tablespoon of lemon juice. Measure out all your dry and wet ingredients separately.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and cream of tartar. Set aside.
Step 3: In a large bowl, beat the softened butter and 3/4 cup sugar for 2-3 minutes until light, fluffy, and pale. Add the lemon zest and beat for another 30 seconds to release the oils.
Step 4: Add the egg and vanilla extract to the butter mixture and beat 1-2 minutes until combined. Stir in the lemon juice just until incorporated; the mixture may look slightly curdled, which is normal.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a soft dough forms with no dry flour streaks. Avoid overmixing. Pour the 3 tablespoons of sugar into a shallow bowl for rolling and let the dough rest at room temperature for 5 minutes.
Step 6: Using a cookie scoop or spoon, shape the dough into 1-inch balls. Roll each ball evenly in the sugar coating and place them about 2 inches apart on the prepared baking sheet.
Step 7: Bake for 11-12 minutes until edges are set but centers are still slightly soft. Let the cookies cool on the sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Zest the lemon before juicing it to avoid slipping and to capture maximum flavor.
For a stronger lemon flavor, add an extra 1/2 teaspoon of lemon zest to the dough.
If you prefer a softer coating, mix the rolling sugar with a pinch of cinnamon for a subtle twist.
Use room-temperature ingredients to ensure even mixing and a smooth dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to refresh their buttery texture.

How to Serve

A close-up of a soft, small cookie with a light yellow inside and a crust covered in sugar crystals and light brown cinnamon specks, held in a woman's hand that is breaking it apart, showing the crumbly texture inside; the cookie rests on a white marbled surface with blurred green leaves and yellow flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can be used in a pinch, fresh lemon zest and juice provide the best bright, natural citrus flavor and aroma that truly define these snickerdoodles.

Why do the cookies look slightly underbaked when I take them out of the oven?

Buttery Lemon Snickerdoodles are best when removed just before they’re fully set. They continue to cook on the hot baking sheet as they cool, resulting in a tender, chewy center without overbaking.