Zesty Lemon Snickerdoodles recipe

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Ingredients

1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3 egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Nutrition Info

228.9 calories
carbohydrate: 29.3 g
cholesterol: 54.5 mg
fat: 11.7 g
fiber: 0.8 g
protein: 2.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 126.3 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.

  2. Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.

  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.

  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.

  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.

Recipe Yield

18 cookies

Recipe Note

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!

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