Raspberry Lemon Snickerdoodles

Disclaimer: This is not my recipe all the credit goes to Hummingbird High the recipe is linked: here

Spring has sprung and so has my lemon desserts! I don’t know about you guys but I love lemon desserts. I’ve also never made snickerdoodle cookies, surprisingly, usually, they aren’t on my cookie radar. But these Raspberry Lemony snickerdoodle cookies are amazing! I love how they are coated in freeze-dried raspberries, it’s a fun little twist

Recipe

Makes: 20 three-inch cookies

Disclaimer: This is not my recipe all the credit goes to Hummingbird High the recipe is linked: here

Ingredients

  • For the Raspberry Sugar Coating
    • 1/4 cup (1.75 ounces) granulated sugar
    • 2 tbsp “heaping” freeze-dried raspberries
  • For the Snickerdoodles
    • 1 1/2 cups minus 1 tbsp (10.20 oz) granulated sugar
    • 1 tbsp dark brown sugar
    • fresh zest from a medium lemon
    • 2 3/4 cups (12.35 oz) all-purpose flour
    • 2 tsp cream of tartar
    • 1 tsp baking soda
    • 2 tsp kosher salt
    • 1 cup (8 oz) unsalted butter, at room temperature
    • 2 large eggs, at room temperature
    • 1/2 tsp lemon extract

Directions

  1. For the Raspberry Sugar Coating: In the bowl of a food processor, combine 1/4 cup granulated sugar and 2 tablespoons freeze-dried raspberries. Pulse for a few seconds at a time, until the mixture is homogeneous and fragrant. Transfer to a shallow bowl and set aside.
  2. For the Snickerdoodles: Center a rack in the oven and preheat to 400 (F). Prepare two sheet pans by lining with parchment paper and set aside.
  3. In a small bowl, combine 1 1/2 cups minus 1 tablespoon granulated sugar, 1 tablespoon dark brown sugar, and fresh zest from a medium lemon. Use your fingers to toss the ingredients together until combined, and rub the zest into the sugar until it starts to clump and smell fragrant — this helps release oils from the zest that infuse the sugar and makes your cookies tastier. Set aside.
  4. In a medium bowl, combine 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 2 teaspoons kosher salt. Whisk until well combined and set aside.
  5. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter and the sugars from the 2nd step. Beat on medium-high speed for about 2 to 3 minutes, until light and fluffy. Reduce the mixer speed to its slowest setting and add 2 large eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Add 1/2 teaspoon lemon extract. Once incorporated, stop the mixer and use a rubber spatula to scrape down the sides of the bowl. Turn the mixer back on to its lowest setting and gradually add the dry ingredients, beating on low speed until just combined.
  6. Use a 3-tablespoon cookie dough scoop to measure out cookie dough balls and place them on the lined sheet pans at least 3 inches apart. Before baking, roll each cookie dough ball in the Raspberry Sugar Coating and transfer back to the sheet pans. Transfer one sheet pan to the preheated oven and bake for at least 10 minutes, until the edges are set but the centers are puffed and gooey. Transfer to a wire rack to cool for at least 10 minutes, before using a metal spatula to turn each cookie out onto the rack to cool completely. Repeat with the remaining tray.

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