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Buttery Lemon Snickerdoodles Recipe

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★★★★★

4.9 from 107 reviews

These Buttery Lemon Snickerdoodles are a delightful twist on the classic cookie, combining the tangy brightness of fresh lemon zest and juice with the soft, tender texture of traditional snickerdoodles. Perfectly coated in sugar for a gentle crunch, these cookies offer a refreshing citrus flavor ideal for snacking or dessert.

Ingredients

Scale

Dry Mix

  • 1 tsp cream of tartar
  • 1.5 cups all-purpose flour (King Arthur recommended)
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp baking powder

Wet Mix

  • 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)

For Rolling

  • 3 tbsp sugar (optional but recommended for classic snickerdoodle coating)

Instructions

  1. Prepare Your Mise en Place and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Finely zest fresh lemons to get about 1.5 teaspoons of zest and squeeze out approximately 1 tablespoon of lemon juice. Measure and separate all dry and wet ingredients before starting.
  2. Combine Dry Ingredients: In a medium bowl, whisk together 1.5 cups flour, 0.5 tsp baking powder, 0.25 tsp salt, 0.25 tsp baking soda, and 1 tsp cream of tartar until evenly mixed and aerated. Set aside.
  3. Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar for 2-3 minutes until light, fluffy, and pale in color. Add the 1.5 tsp lemon zest and beat for an additional 30 seconds to release the lemon oils and evenly distribute flavor.
  4. Combine Wet Ingredients: To the butter mixture, add 1 large room-temperature egg and 0.5 tsp vanilla extract and beat for 1-2 minutes until thoroughly combined. Then mix in 1 tbsp fresh lemon juice briefly until incorporated. The mixture may look curdled at this stage, which is normal.
  5. Mix Dry and Wet Ingredients to Form Dough: Add the dry ingredient mixture to the wet mixture and mix on low speed just until a soft dough forms without any dry flour streaks. Avoid overmixing to keep the cookies tender. Let the dough rest at room temperature for about 5 minutes.
  6. Shape and Coat Cookies: Using a cookie scoop or spoon, form 1-inch dough balls and roll each in 3 tablespoons sugar until evenly coated. Place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
  7. Bake and Cool Slightly: Bake the cookies at 350°F for 11-12 minutes until edges are set but centers still appear slightly underbaked. Remove from oven and let rest on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Notes

  • Zesting the lemon before juicing is easier because the zest can slip on a wet lemon surface.
  • Do not overmix the dough when combining dry and wet ingredients to prevent tough cookies.
  • Resting the dough before shaping makes it easier to handle and scoop.
  • Letting cookies rest on the baking sheet after baking allows them to firm up and makes them easier to transfer without breaking.
  • The sugar coating enhances the classic snickerdoodle texture and adds a gentle crunch.
  • Using fresh lemon juice and zest ensures the brightest citrus flavor.

Keywords: lemon snickerdoodles, lemon cookies, snickerdoodle recipe, buttery lemon cookies, homemade lemon cookies, citrus cookies, baking, dessert recipes

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