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



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


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

  • 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; 5 g total fat; 18 mg cholesterol; 69 mg sodium. 11.7 g carbohydrates; 1.1 g protein; Full Nutrition


Rating: 4 stars
Other than cutting the recipe in half I made them exactly as directed. Baking time was perfect at 9 minutes for my oven. These are exactly as the submitter describes "crispy on the outside and chewy on the inside." One word of caution is that they do spread quite a bit. They will puff up while baking and then flatten out pretty thin so make sure you space them apart accordingly. I used a small cookie scoop and my first pan I placed them too close together and they all ran into each other. If using a half sheet pan only go 3 across the width and no more than 4 lengthwise. They are very tasty and go perfect with a cup of tea. Read More