Lemon Snickerdoodles

Lemon Snickerdoodles
Prep Time
15 min
Cook Time
8 min
24 cookies
Recipe by: TermiNatetor

Snickerdoodles minus the cinnamon?!? Don’t fret. These are just as delicious!

Make This Recipe


  • 1 cup vegetable shortening
  • 1 ½ cups granulated sugar, plus more for rolling cookies in
  • 2 Eggland’s Best Eggs (large)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 2 ¾ cups all-purpose flour


In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the shortening, sugar, and eggs until combined.

Mix in the cream of tartar, baking soda, salt, and both extracts until combined.

Mix in the flour, a little at a time, until fully incorporated.

Cover and chill the dough for a least 30 minutes.

Preheat the oven to 400 F. Using a cookie scoop or tablespoon form the dough into small balls, roll in the granulated sugar, and set them on a baking sheet lined with parchment paper.

Flatten each cookie in crisscross pattern with fork dipped in sugar.

Bake for 8-10 minutes until slightly brown around the edges.

Allow to sit on the pan for 5 minutes before transferring cookies to a wire rack to finishing cooling.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 cookie
Calories 184
Fat 9 g
Saturated Fat 2 g
Cholesterol 15 mg
Sodium 102 mg
Carbohydrates 24 g
Dietary Fiber trace
Protein 2 g