My cousin loves all things lemon, so I decided to make some lemon macarons and lemon snickerdoodles for her birthday. I usually don’t like lemon baked goods but oh my worddddd, these were amazing! This recipe I got and copied completely from NotSoHumblePie so I’ll be posting her ingredient list and directions below!
Ms. Humble’s Lemon Snickerdoodles
yields 3 dozen cookies
(from BH&G New Cookbook):
-1/2 cup (one stick) unsalted butter, room temperature (but still firm)
-1 cup granulated sugar
-zest of two large lemons
-1 teaspoon vanilla
-1/4 teaspoon cream of tartar
-1/4 teaspoon baking soda (bicarbonate of soda)
-1 1/2 cup flour
-1/2 cup coarse sugar or sanding sugar for rolling
Zest your lemons over your mixing bowl to capture any of the oils released. Be careful to remove only the lemon’s zest and not the bitter white pith. A microplane makes easy work of this and produces very fine zest.
Using a stand mixer with the paddle attachment or hand beaters, cream together the butter, lemon zest and sugar on medium-high speed for several minutes until light and fluffy. Reduce speed to low and mix in the egg and vanilla. Add the cream of tartar and baking soda then the flour, mixing until it forms a uniform dough.
Turn out the moist dough onto a piece of plastic wrap, form into a rough rectangle and wrap in plastic. Place the dough into the refrigerator and allow to chill for several hours or over night. This will make the dough easier to handle and will prevent the cookies from melting too quickly (resulting in flat crinkly edges) when you put them into the oven.
When you’re ready to roll and bake, pre-heat your oven to 375°F and line a baking sheet with parchment or silicone baking mats.
Roll your dough into one inch balls and then roll each in a bowl of sanding or coarse sugar.