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Lemon Doodle Cookies
Servings: 3 dozen
Ingredients
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon emulsion optional
- ⅓ cup Lemonhead candies finely crushed
- 2 tablespoons yellow sanding sugar
Instructions
- Preheat oven to 350º.
- In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in lemon zest and lemon emulsion if using. Add flour mixture; mix at low speed until well combined.
- In a small bowl, mix together crushed lemonheads and yellow sugar.
- Roll dough into 1″ balls, then roll in sugar mixture. Place 2″ apart on parchment-lined cookie sheets and bake for 10 - 12 minutes until cookie is set and bottoms start to brown. Remove to a wire cooling rack.
Notes
Note:
High altitude adjustments – ½ teaspoon baking soda 1 ½ teaspoons cream of tartar, 1 ¼ cups plus 2 tablespoons sugar, 2 ¾ cups plus 2 tablespoons flour