Yummy little cookies with a pleasing texture - crisp, yet chewy and almost a bit cakey in the middle. They're really easy to make, and they keep well in the fridge as well. I brought some to work and they disappeared immediately - always a good sign!
Lemon Cinnamon Snickerdoodles
(printable recipe)
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 flour.
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.
Recipe in Swedish:
Citron och kanelkakor
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