Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

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Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

95 calories; protein 1.1g; carbohydrates 11.7g; fat 5g; cholesterol 17.9mg; sodium 69.2mg. Full Nutrition
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