Here is a picture of my two snickerdoodles taken 7 years ago here in Keystone, CO.
Last Sunday they both agreed on having missed dessert in their lunch boxes. Sorry teens, yes, the sweet little kids are teens now. So, my son decided to take the initiative and started baking lemony snickerdoodles. Mausi was taste testing. They both were busy with homework when I pointed out the messy kitchen. I cleaned it.
The lemony snickerdoodles turned out to melt in your mouth. They tasted crunchy, but light with the soft hint of fresh lemons. I can highly recommend you or one of your teens (if you have one) baking them.
Makes about 30 cookies.
* 2 sticks or 1 cup (228 g) unsalted butter, at room temperature
* 1 cup (200 g) sugar
* 1 Tablespoon (15 ml) lemon curd
* 2 teaspoons (30 ml) lemon juicy
* 1 teaspoon (15 ml) lemon zest
* 1 egg, at room temperature
* 2 cups and 2 Tablespoons (254 g) flour
* 1/4 teaspoon baking soda
* 1 teaspoon baking powder
* 1/8 teaspoon cream of tartar
* pinch of salt
Preheat oven to 350 F (175 C). Grease 2 cookie sheets or line with silicon pads.
Mix flour, baking soda, baking powder, cream of tartar and salt. Set aside.
In a kitchen machine on medium-high speed mix together butter and sugar for about 4 minutes. Add the egg and beat for another minute. Add the lemon curd, lemon juicy and lemon zest. Combine well. Set kitchen machine on low speed and add the flour mixture slowly until well combined. Don’t over mix!
Roll 1 tablespoon of dough into a ball, roll in sugar, place the ball on the sheet and slightly flatten the dough ball with the palm of your hand. Repeat with remaining dough.
Bake in preheated oven for 7-10 minutes or until the edges turn golden brown. Cool on wire rack.
Adapted from the Muffin Lady.