Zesty Lemon Snickerdoodles recipe
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Ingredients
- 1 ¼ cups white sugar ¾ cup salted butter, softened ¼ cup vegetable oil 3 egg yolks 3 tablespoons lemon zest 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon cream of tartar 2 tablespoons white sugar 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg
Nutrition Info
- 228.9 caloriescarbohydrate: 29.3 gcholesterol: 54.5 mgfat: 11.7 gfiber: 0.8 gprotein: 2.4 gsaturatedFat: 5.7 gservingSize: -sodium: 126.3 mgsugar: 15.5 gtransFat: : -unsaturatedFat: : -
Directions Zesty Lemon Snickerdoodles
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
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.
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.
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.