Lemondoodles? Yes, I said Lemondoodles. Doesn’t that name make you smile and laugh a little bit? Springtime brings relevant things to mind like the impact of lemons in recipes. I must admit this was a fleeting thought, but when you are retired, and don’t have any papers to grade, you have time to validate your inspirations. My favorite Snickerdoodle recipe was the foundation for this springtime treasure. ( Thank you, Mrs. Brown). These tangy bites are bright in flavor with a lemony zing!
Whip the butter. It does whip lighter when butter is at room temperature.
Using a microplane grater, measure out 2 tablespoons of zest. Pulse lemon zest with 1 1/2 cups of sugar. Add this to your whipped butter.
Add the egg yolk and beat until well blended.
Blend in the 3 T. of fresh lemon juice.
Slowly add the flour and mix until combined.
It looks like this dough is ready to go! Chill for about 45 minutes.
To acquire evenly-sized balls of dough, I used a medium cookie scoop. You can use a melon ball-sized scoop, about half this size, but you may need to adjust the cooking time. Form them into balls and roll into lemon-confectioners sugar mixture.
Place on a rimmed cookie sheet lined with parchment paper, about 2 inches apart. I was able to put 15 on this sheet. If using the smaller melon ball scoop, you should be able to place 24 per pan. Bake for about 12 minutes, or until slightly golden around the edges, then place on cooling rack.
If you bake them for about 14 minutes, they will be slightly more golden , but just as delicious! The texture will be more like a gingersnap or should I say lemonsnap ? Let them rest a few minutes on the pan placed on a cooling rack. Once set, remove them to the cooling rack and go bake another pan of Lemondoodles! Below, you will see how variations in the cooking time will appear.
These Lemondoodles are an amazing spring or summer treat filled with that zing which radiates sunshine throughout your whole spirit! They will brighten any get together with friends and family to celebrate Easter all the way through summer. Make some Lemonade or iced tea to serve on the side.
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Cook time:
Total time:
Serves: 4 dozen
- 3 c. all-purpose flour( Add an additional 6 T. if using White Lily flour.)
- ½ t. Kosher salt
- 1 t. baking soda
- 2 t. cream of tartar
- 1 c. butter, room temperature
- 1½ c. sugar
- 2 T. lemon zest
- 1 large egg yolk, room temperature
- 3 T. freshly squeezed lemon juice
- Roll in:
- ½ c. confectioners sugar
- 1 t. lemon zest
- Preheat oven to 375 degrees.
- Using a microplane grater, zest enough lemons to give you about 3 T.
- Squeeze enough lemons to measure out about ¼ c. juice.
- Pulse 1½ c. sugar with 2 T. of zest.
- Measure out all dry ingredients in a separate bowl and whisk together.
- Beat butter until light and fluffy.
- Add in the lemon-sugar mixture and combine.
- Add the egg yolk; mix well. Scrape down the sides and add 3 T. fresh lemon juice, mix well.
- Slowly add dry ingredients until well combined. Scrape down sides after each addition.
- Chill dough for about an hour.
- Create balls using a medium cookie scoop; roll between the palms of your hands, then roll in lemon-confectioners sugar mixture. Place 2" apart on the cookie sheet lined with parchment paper.
- Bake 12-14 minutes. Rest on pan for a couple of minutes. Once set, move cookies to cooling rack to cool.
- Store in Ziploc bags until you are ready to devour them.
