Lemon Doodles
Lemon doodles are the perfect combination of soft, chewy sugar cookies and bright citrus flavor. With a hint of lemon zest and a sweet, crinkly sugar coating, they are an irresistible treat for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) butter softened
- 3/4 cup sugar
- 1 lemon
- 1 egg
- 1/2 teaspoon vanilla
- 3 tablespoons sugar for coating the cookies
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Add the dry ingredients to a medium sized mixing bowl: Whisk together the flour, cream of tartar, baking powder, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until well mixed. Scrape down the sides of the bowl.
- Zest the lemon. Add 1 1/2 teaspoons of zest to the butter mixture and place the rest in a small bowl and set it aside. Juice the lemon and add 1 tablespoon of the juice to the butter mixture.
- Add the egg and vanilla extract to the mixer. Beat them in on medium-low speed until combined. Scrape the sides of the bowl.
- With the mixer on low speed, add the flour mixture. Beat it in until just combined.
- Add the 3 tablespoons of sugar to the small bowl with the reserved lemon zest and whisk them together with a fork. Scoop the cookie dough with a large spoon and roll each portion into 1-inch sized balls. Dip the cookie dough ball into the bowl of lemon sugar and roll it around. Place it on the prepared baking sheet. Leave 2-inches of space between the cookie balls.
- Bake the lemon doodles for 11 - 12 minutes or until the edges are set. They will be pale in color. Let them rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.