Lemon Doodles
Lemon Doodles are a fun lemony twist on classic snickerdoodles. These soft and chewy cookies are coated in a yummy lemon-sugar mixture and can be prepped in advance if you want to get a jump start on your holiday baking.
When our patio Meyer lemon tree is ready for harvest, I can have anywhere up to 50 lemons in my fridge waiting to be used! I'm always on the hunt for new lemon recipes so I thought it would be fun to try a lemon variation on our favorite snickerdoodle cookies.
These lemon doodle cookies have the perfect buttery texture you love from the classic snickerdoodle but are filled with lemon juice and lemon zest from fresh lemons for a fresh and tart spin on that sweet crispy cookie.
You can prep the dough and shape the cookie balls in advance and freeze them, just dip in sugar and bake when you're ready!
Why This is the Best Recipe
- Bright, Fresh Flavor: The combination of lemon zest and juice gives these cookies a refreshing citrus burst.
- Perfectly Soft and Chewy: Thanks to cream of tartar, the texture stays soft and tender.
- Easy to Make: With simple pantry staples and minimal prep, these cookies come together quickly.
- Freezer Friendly: You can prep the dough in advance for easy holiday baking.
Ingredients
These cookies use simple, easy ingredients for a delightful lemony treat:
- Lemon: Use fresh lemons not bottled lemon juice for a fresh taste. You can use regular lemon or a Meyer lemon if you have one.
- Butter: I used salted butter in most of my baking.
- All Purpose Flour
- Sugar
- Egg
- Cream of Tartar
- Baking Powder
- Baking Soda
- Kosher Salt
- Vanilla Extract
Want to Save This for Later?
We'll email this post to you, so you can come back to it later!
Prep the Cookie Dough
In a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, and salt. Set aside.
In a stand mixer, beat the softened butter and sugar until smooth. Scrape down the bowl.
Zest the lemon and add 1 1/2 teaspoons to the butter mixture. Juice the lemon and add 1 tablespoon of juice.
Add the egg and vanilla extract, beating until well combined.
On low speed, mix in the flour mixture until just combined.
Roll and Dip the Cookie Balls
In a small bowl, mix the remaining lemon zest with 3 tablespoons of sugar. Line a large baking sheet with parchment paper and set aside.
Scoop 1-inch dough balls, roll them in the lemon sugar mixture, and place them on the baking sheet, 2 inches apart.
Baking Instructions
Preheat the oven to 350°F.
Bake for 11-12 minutes, until the edges are set but the cookies remain pale.
Let the cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Make Ahead Tips
Store your baked and completely cooled cookies in an airtight container at room temperature for up to 4 days.
You can freeze unbaked cookie dough balls for up to 3 months. There's no need to thaw them, just roll them in sugar right before you bake them, adding 1-2 minutes to the baking time.
If you want to make them ahead for a special event, I recommend that you bake the cookies no more than one day in advance for the best texture.
Variations
- Lemon-Lime Doodles: Use half lemon zest and half lime zest for a citrusy twist.
- Glazed Lemon Doodles: Drizzle cooled cookies with a simple fresh lemon glaze.
- Extra Zesty: Double the amount of lemon zest for an even stronger lemony flavor.
Serving Suggestions
These crispy-chewy lemon doodles are such a wonderful tea time treat. Enjoy them with your favorite hot cup of coffee or tea during Mother's Day or a sweet baby or wedding shower.
To turn them into a simple but elegant dessert, you could serve them alongside bowls of vanilla ice cream. Consider grating some additional fresh lemon zest over the top of the simple sundae for a pop of color.
During the holiday season, adding fresh lemon doodles to your Christmas cookie tray is a delightful variation to offer in a sea of chocolate and richly flavored cookies.
More Easy Cookie Recipes
Looking for more easy cookie recipes? Here are a few of my favorites:
📖 Recipe
Lemon Doodles
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.
Save This Recipe to Your Recipe Box
Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!
Comments
No Comments