Best Easy Lemon Snaps Cookie Recipe
If you’re a fan of citrus flavors and love cookies, then this recipe is perfect for you. These lemon snaps cookies are bursting with tangy lemon flavor and have a delightful crunch that will leave you wanting more. The best part is that they are incredibly easy to make, requiring only a few simple ingredients. So, let’s get started on this delicious recipe.
Ingredients:
– 2 and 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 and 1/2 cups granulated sugar
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– Zest of 2 lemons
– Additional granulated sugar for rolling
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the lemon juice and lemon zest until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Shape the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar, coating it evenly.
8. Place the coated balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Using the bottom of a glass or your fingers, gently flatten each ball to about 1/4 inch thickness.
10. Bake for 10-12 minutes or until the edges are golden brown.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Now that you have this fantastic lemon snaps cookie recipe, let’s answer some common questions that might arise while making them:
1. Can I use margarine instead of butter?
It’s best to use unsalted butter for this recipe as it provides a richer flavor. Margarine can alter the taste and texture of the cookies.
2. Can I use bottled lemon juice instead of fresh lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor. Bottled lemon juice may have a different taste and could affect the overall result.
3. How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies can stay fresh for up to a week.
4. Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Just shape it into balls, roll in sugar, and place them on a baking sheet in the freezer. Once frozen, transfer the dough balls to a freezer bag and bake as needed.
5. Can I add other flavors to the cookies?
While this recipe focuses on lemon flavor, you can experiment by adding a hint of vanilla extract or even some poppy seeds for added texture.
6. Can I substitute the all-purpose flour with another type of flour?
All-purpose flour works best for this recipe, but you can try using a gluten-free flour blend if needed. However, the texture and taste may differ.
7. Can I omit the lemon zest?
The lemon zest adds a bright citrus flavor to the cookies, so it’s recommended to include it. However, if you don’t have any on hand, you can still make the cookies without it, but they might lack that extra zing.
Now that you have all the information, it’s time to whip up a batch of these delightful lemon snaps cookies. Enjoy!