Lemon Snickerdoodles

9 INGREDIENTS • 8 STEPS • 23MINS

Lemon Snickerdoodles

Recipe
Snickerdoodles minus the cinnamon?!? Don’t fret. These are just as delicious!
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Snickerdoodles minus the cinnamon?!? Don’t fret. These are just as delicious!
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

23MINS

Total Time

$0.40

Cost Per Serving

Ingredients

Servings
12
us / metric
Free Range Egg
2
Free Range Egg
Vegetable Shortening
205 g
Vegetable Shortening
Granulated Sugar
300 g
Granulated Sugar
plus more for rolling cookies in
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Lemon Extract
1 Tbsp
Lemon Extract

Nutrition Per Serving

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Calories
375
Fat
18.2 g
Protein
4.0 g
Carbs
47.3 g
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author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1
In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the Vegetable Shortening (205 g), Granulated Sugar (300 g), and Free Range Egg (2) until combined.
step 2
Mix in the Cream of Tartar (2 tsp), Baking Soda (1 tsp), Salt (1/2 tsp), Lemon Extract (1 Tbsp), and Vanilla Extract (1 Tbsp) until combined.
step 3
Mix in the All-Purpose Flour (345 g), a little at a time, until fully incorporated.
step 4
Cover and chill the dough for a least 30 minutes.
step 5
Preheat the oven to 400 degrees F (200 degrees C). Using a cookie scoop or tablespoon form the dough into small balls, roll in the granulated sugar, and set them on a baking sheet lined with parchment paper.
step 6
Flatten each cookie in crisscross pattern with fork dipped in sugar.
step 7
Bake for 8-10 minutes until slightly brown around the edges.
step 8
Allow to sit on the pan for 5 minutes before transferring cookies to a wire rack to finishing cooling.
step 8 Allow to sit on the pan for 5 minutes before transferring cookies to a wire rack to finishing cooling.
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