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–+ servings
citrusy cinnamon coated chewy cookies

Lemon Snickerdoodle Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Electric mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 microplane zester
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 Parchment paper
  • 1 Small bowl
  • 1 Cooling rack
  • 1 Cookie scoop

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 1 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup unsalted butter softened
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon fresh lemon zest finely grated
  • 2 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar for coating
  • 2 teaspoon ground cinnamon for coating
  • 1 teaspoon lemon zest for coating

Instructions
 

  • Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl and set aside.
  • Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  • Add the egg, egg yolk, vanilla, lemon zest, and lemon juice to the butter mixture and beat until smooth and combined.
  • Add the dry ingredients to the wet ingredients in two additions and mix on low just until a soft dough forms.
  • Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Stir together the coating sugar, cinnamon, and lemon zest in a small bowl until evenly combined.
  • Scoop the dough into 1 1/2-tablespoon portions, roll each into a ball, and coat thoroughly in the cinnamon-lemon sugar.
  • Arrange the coated dough balls on prepared baking sheets spaced about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until the cookies are set around the edges and slightly puffed with crackly tops.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Repeat with remaining dough, re-rolling in coating as needed.

Notes

For best flavor, use freshly grated lemon zest and rub it into the sugars to release oils before mixing; if you prefer a stronger lemon note, add 1/2 teaspoon lemon extract or swap some lemon juice for 1 teaspoon lemon paste, and for thicker cookies, chill the portioned dough balls an additional 30 minutes before baking; avoid overbaking to keep centers soft, refresh leftovers by microwaving 10 seconds, and store in an airtight container at room temperature for up to 4 days or freeze baked cookies up to 2 months.
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