These light and buttery cookies are inspired by a holiday cookie favorite, snickerdoodles. The basic batter and texture is the same, but instead of using cinnamon, the recipe calls for lemon zest for a fresh, spring flavor. The result is a simple, yet flavorful cookie. They have just the slightest crunch while staying soft and chewy in the center. Easy to make, they’re perfect for Easter gatherings or any spring occasion.
- 1 cup butter
- 1-1/2 cups sugar
- 2 eggs
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 2 lemons
- 6 Tablespoons sugar
- Zest of 3 lemons
- In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
- Add eggs and mix well.
- In a smaller bowl, combine flour, cream of tartar, baking soda, salt and lemon zest.
- Gradually add dry ingredients to wet, mixing after each addition but being careful not to overmix.
- Cover bowl and chill in the refrigerator for about an hour.
- Preheat the oven to 400 degrees.
- Line baking sheets with parchment paper (or use a silicone baking mat).
- In a small bowl, mix sugar and lemon zest to coat the cookies.
- Using a spoon or small ice cream/cookie scoop, form dough balls approximately the size of whole walnuts.
- Roll in lemon sugar coating and place on baking sheet. About 15 should fit on a standard baking sheet.
- Bake 10-12 minutes until cookies are very lightly browned but still soft to the touch.
- Allow to rest for just a few minutes before moving to a cooling rack.
- Makes approximately 5 dozen cookies.
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