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Lemon doodle cookies are a spring twist to a classic favorite

These light and buttery cookies with a fresh, lemon flavor are perfect for Easter or any spring occasion.
These light and buttery cookies with a fresh, lemon flavor are perfect for Easter or any spring occasion.
Photo by Michelle Hein

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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