ZESTY LEMON SNICKERDOODLES

Zesty Lemon Snickerdoodles image

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!

Provided by sinfullygood

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 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, Sodium 126.3 mg, Sugar 15.5 g