Lemon Snickerdoodles
Snickerdoodles minus the cinnamon?!? Don’t fret. These are just as delicious!
Make This Recipe
Ingredients
- 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
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |