Lemon Snickerdoodles

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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!


  • 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


Serving Size
1 cookie
9 g
  Saturated Fat
2 g
15 mg
102 mg
24 g
Dietary Fiber
2 g

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.

Filed Under: Dessert, Christmas

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

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