Lemondoodles
January 13, 2015
If December desserts are all about decadence and indulgence, then January desserts are about simplicity and restraint. It is about letting simple flavors shine in uncomplicated ways, about finding that sweet finish to a meal that will leave you satisfied without feeling weighed down. Maybe something like a poached pear, a light mousse, or, of course, a cookie.
In January, when summer fruit is still a long way away, citrus desserts are a wonderful way to drive away the winter blues. And these lemondoodles are the perfect way to do that. They have the wonderful texture of a snickerdoodle, but instead of the warming spice of cinnamon, the have the fresh lightness of lemon. It is like eating a bite of sunshine.
These cookies are the perfect nibble alongside an afternoon cup of tea or accompanying a bowl of ice cream or fruit salad for dessert. Make them; I know you won’t be sorry.
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Lemondoodles
January 13, 2015
Ingredients & Instructions
Ingredients & Quantities
- 1/4 cup (2 oz) salted margarine, softened
- 1/4 cup (2 oz) shortening (I use Spectrum Organic)
- 3/4 cups (5.6 oz) granulated sugar
- 1 egg
- 1 tablespoon finely grated lemon zest (about one medium lemon)
- 1 1/2 cups (6.75 oz) all-purpose flour
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- pinch of salt (increase to 1/4 tsp if using unsalted margarine)
- 1 tablespoon finely grated lemon zest (about one medium lemon)
- 3 tablespoons granulated sugar
Preparation Instructions
Line two cookie sheets with parchment paper and set aside.
Using an electric mixer cream together the margarine, shortening and sugar. Add egg and lemon zest and beat until thoroughly combined.
In a separate bowl, combine all dry ingredients. Add the dry ingredients into the creamed mixture and mix until just combined. Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
While the dough is chilling combine the remaining lemon zest and sugar. Using your fingertips rub the sugar and zest together until they are well combined and fragrant.
Preheat the oven to 375 degrees. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Roll each ball of dough in the lemon sugar. Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
These cookies can be stored in an airtight container for up to two days.
Recipe Details
Recipe Times
Prep
20 Minutes
Cook
10 Minutes
Total
30 Minutes
Recipe Yield
2 dozen
Recipe Categories
Lemondoodles
January 13, 2015
Recipe Details
Recipe Yield
2 dozen
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
Ingredients & Quantities
- 1/4 cup (2 oz) salted margarine, softened
- 1/4 cup (2 oz) shortening (I use Spectrum Organic)
- 3/4 cups (5.6 oz) granulated sugar
- 1 egg
- 1 tablespoon finely grated lemon zest (about one medium lemon)
- 1 1/2 cups (6.75 oz) all-purpose flour
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- pinch of salt (increase to 1/4 tsp if using unsalted margarine)
- 1 tablespoon finely grated lemon zest (about one medium lemon)
- 3 tablespoons granulated sugar
Preparation & Cooking
Preparation
Line two cookie sheets with parchment paper and set aside.
Using an electric mixer cream together the margarine, shortening and sugar. Add egg and lemon zest and beat until thoroughly combined.
In a separate bowl, combine all dry ingredients. Add the dry ingredients into the creamed mixture and mix until just combined. Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
While the dough is chilling combine the remaining lemon zest and sugar. Using your fingertips rub the sugar and zest together until they are well combined and fragrant.
Preheat the oven to 375 degrees. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Roll each ball of dough in the lemon sugar. Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
These cookies can be stored in an airtight container for up to two days.
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Recipe Page: https://www.couldntbeparve.com/recipe/lemondoodles/
These look great. I have two questions:
Why the margarine AND the shortenening?
Can these be frozen?
The combination of fats give the cookies a distinctive chewiness that is unique. It could be made with all shortening, but in my opinion doesn’t taste as god that way. Just margarine will not work because they will spread too much when they bake. They freeze wonderfully, and actually are fantastic cookies to use as the sandwich part of ice cream sandwiches.
Just thinking of these cookies makes me smile!