Zesty Lemon Snickerdoodles Recipes

LEMON SNICKERDOODLES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
• Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
• Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
• Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

EASY CARAMEL FILLED SNICKERDOODLE RECIPE

Steps:

• Preheat oven to 375° F.
• In a medium bowl, cream the butter and sugar using a hand or standing mixer until light and fluffy (about 2-4 minutes.). Add in the eggs and vanilla and mix until fully incorprated.
• In a separate bowl, whisk together flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients into the wet and mix just until combined.
• Roll the dough into small balls and then press into them (as shown above) to make a small imprint. Place the caramel in the dough and close the dough over top of it to make a ball. Make sure there is enough dough surrounding the caramel so that it doesn't melt through the bottom of the cookie completely. You can opt for just 1/2 of a caramel in each cookie if preferred.
• Mix the sugar and cinnamon for rolling together and then roll each ball into the mixture to fully coat. Place on a cookie sheet (I always line mine with parchment) 2 1/2 inches apart. Bake for 10-12 minutes or until edges become golden.
• Cool on a cooling rack (don't worry, taste several when getting them there, I know that's what we are all gonna do!) and store in an airtight container.

ZESTY LEMON SNICKERDOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
• Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
• 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.
• 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.
• 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.