It’s recipe swap time again!
The theme of this swap was dessert. How could I resist? And lucky for me, I got something perfectly portable to take on our camping trip last weekend. The problem was that not all of the made it TO the camping trip. In a taste-test/quality assurance attempt, Scott and I might have eaten three. Each.
These are so amazingly tasty. Imagine a snickerdoodle. Only sub the cinnamon for a very subtle lemon flavor. AMAZING. I normally love the pucker-up and punch you in the face lemon desserts. But this is different. This is a subtle, light lemon flavor that tastes only fresh and light and amazing.
I know it’s a little early to be thinking about Christmas cookies, but I will definitely be making these again at the holidays. They would be a fantastic addition to any cookie tin. I know I wouldn’t kick them out! Thank you to Life and Kitchen for the recipe!
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
zest of 2 large lemons
1 1/2 cups gradulated sugar, plus another 1/2 cup for rolling
1 cup unsalted butter, at room temp
1 large egg
1/2 tsp vanilla extract
2 tbsp fresh lemon juice
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Using a mixer, beat butter and sugar until smooth. Add lemon zest, egg, vanilla and lemon juice. Mix until combined. Reduce mixer to low and gradually add in dry ingredients.
Refrigerate dough for at least 1 hour (this will keep your cookies from getting too flat and crispy).
Preheat oven to 350. Roll rounded tablespoons of dough into balls and roll in sugar. Place on baking sheets at least 2 inches apart. Bake 8-10 minutes or until the edges *just* start to turn light brown and cookies are set. Cool for 2 minutes on baking sheets before removing to cooling racks to cool completely.
See the recipe swap round up below!