Lemon Cinnamon Snickerdoodles


about 60 cookies

120 g unsalted butter, at room temperature
230 g sugar
zest of 2 lemons
1 egg
1 tsp vanilla extract
1/4 tsp cream of tartar
1/4 tsp baking soda
230 g all-purpose flour

Topping:
100 g sugar 
1/2-1 tbsp cinnamon

Cream butter, sugar and lemon zest until pale and fluffy. Add the vanilla and the egg, and mix well. Add the cream of tartar and baking soda, and finally the butter. 

Let the dough rest in the fridge for a few hours or overnight. 

Mix the sugar and the cinnamon, in a shallow bowl. Roll the dough into small balls, and roll them in the cinnamon sugar to make sure they're evenly coated. Place on a lined baking sheet, allowing them a lot of space to spread. 

Bake at 175° for about 7-8 minutes. Let them cool completely on a rack.
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