Description
Crispy on the outside and chewy on the inside–a lemon-coconut snickerdoodle cookie.
Ingredients
- 1 cup butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 tablespoon lemon juice
- 2 ½ cups flour
- ¾ cup dried unsweetened coconut
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon lemon zest
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour
- coconut
- cream of tartar
- baking soda
- lemon zest
- and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed
- about 2 minutes.
- Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned
- 7 to 10 minutes. Repeat with remaining batter.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 48