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soft cinnamon cookies flecked with lemon zest and crackled cinnamon-sugar tops in a wide horizontal shot, on a bright plate with lemon halves nearby on a wooden table, fresh natural light, shallow depth of field, landscape orientation

Lemon Snickerdoodles

Tender cinnamon cookies with zesty lemon in the mix and a refreshing lemon twist.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar for rolling
  • 1.5 tsp ground cinnamon for rolling

Method
 

  1. Whisk the flour, cream of tartar, baking soda, and salt together.
  2. Cream the butter and sugar, then beat in the eggs, lemon zest, and lemon juice.
  3. Mix in the dry ingredients until a soft dough forms, then chill 15 minutes.
  4. Combine the rolling sugar and cinnamon in a small bowl.
  5. Roll the dough into balls, coat in the cinnamon sugar, and space on lined sheets.
  6. Bake at 375F for 10 to 11 minutes until the edges set but centers stay soft.

Notes

Zest the lemons before juicing to save a step.