Zesty Lemon Snickerdoodles
These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 1¼ cups white sugar
- ¾cup salted butter, softened
- ¼cup vegetable oil
- 3egg yolks
- 3tablespoons lemon zest
- 1teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon cream of tartar
- 2tablespoons white sugar
- 1tablespoon ground cinnamon
- 1teaspoon ground nutmeg
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.Step 2
Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.Step 3
Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.Step 4
Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.Step 5
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.