Lemondoodles
Lemondoodles - a delcious lemony version of Snickerdoodles Makes about 20 Large Cookies
Servings 36
Calories 122kcal
Ingredients
- 2 sticks butter (16 tablespoons)
- 1 cup white sugar
- Zest of two lemons
- 1/2 cup dark brown sugar firmly packed
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 eggs
- 1 teaspoon pure vanilla extract
- Additional for coating cookie dough:
- 1/2 cup of white sugar
- Zest of two lemons
- Mash zest and sugar together with a fork to create lemon sugar.
Instructions
- Start by browning butter. Melt 1 1/2 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 1/2 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 1 1/2 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 9 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.
Notes
I used salted butter in this recipe.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Calcium: 8mg | Iron: 1mg