Zesty Lemon Snickerdoodles

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!

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 229 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 2 ½ cups all-purpose flour
• 1 teaspoon ground nutmeg
• ½ teaspoon cream of tartar
• 1 ¼ cups white sugar
• 3 egg yolks
• ¼ cup vegetable oil
• 1 tablespoon ground cinnamon
• 3 tablespoons lemon zest
• ¾ cup salted butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.

Step 2

Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.

Step 3

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.

Step 4

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.

Step 5

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.