Today, I’m sharing my recipe for Lemondoodles. It’s a delicous, lemony variation of my Snickerdoodle recipe. Lemondoodles are soft and tender on the inside, and crisp and chewy on the outside. The flavors are warm and rich, with a fresh pop of lemon.
You must make these make these cookies! They are truly amazing, and the combination of flavors is perfection!
- 2 sticks of butter (16 tablespoons)
- 1 cup of white sugar
- Zest of two lemons
- ½ cup of firmly packed dark brown sugar
- 3 cups of all purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of kosher salt
- 3 eggs
- 1 teaspoon of pure vanilla extract
- Additional, for coating cookie dough:
- ½ cup of white sugar
- Zest of three lemons
- Mash zest and sugar together with a fork to create lemon sugar.
- Start by browning butter. Melt 1½ sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining ½ stick of butter to pan and set aside to cool.
- Line baking sheets with parchment paper and preheat oven to 425 degrees.
- In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
- Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
- Add cooled butter, eggs, and vanilla and mix again just until combined.
- Scoop out two tablespoons of dough and form into a ball.
- Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
- Bake for about 7 minutes and let cool.
- They are best slightly underdone.
- When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.
Add these Lemondoodles to your must bake list. They are so yummy, and perfect for gift giving.
I was inspired to make these cookies by the comments on this Snickerdoodle recipe from The Kitchn. I just loved the reader’s suggestion for Lemondoodles!
This recipe was originally shared on Chef In Training as part of the Blogger Cookie Exchange.
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