Lemondoodles
 
Prep time
Cook time
Total time
 
This is a delightful addition to a springtime family feast or an afternoon tea.
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 3 c. all-purpose flour( Add an additional 6 T. if using White Lily flour.)
  • ½ t. Kosher salt
  • 1 t. baking soda
  • 2 t. cream of tartar
  • 1 c. butter, room temperature
  • 1½ c. sugar
  • 2 T. lemon zest
  • 1 large egg yolk, room temperature
  • 3 T. freshly squeezed lemon juice
  • Roll in:
  • ½ c. confectioners sugar
  • 1 t. lemon zest
Instructions
  1. Preheat oven to 375 degrees.
  2. Using a microplane grater, zest enough lemons to give you about 3 T.
  3. Squeeze enough lemons to measure out about ¼ c. juice.
  4. Pulse 1½ c. sugar with 2 T. of zest.
  5. Measure out all dry ingredients in a separate bowl and whisk together.
  6. Beat butter until light and fluffy.
  7. Add in the lemon-sugar mixture and combine.
  8. Add the egg yolk; mix well. Scrape down the sides and add 3 T. fresh lemon juice, mix well.
  9. Slowly add dry ingredients until well combined. Scrape down sides after each addition.
  10. Chill dough for about an hour.
  11. Create balls using a medium cookie scoop; roll between the palms of your hands, then roll in lemon-confectioners sugar mixture. Place 2" apart on the cookie sheet lined with parchment paper.
  12. Bake 12-14 minutes. Rest on pan for a couple of minutes. Once set, move cookies to cooling rack to cool.
  13. Store in Ziploc bags until you are ready to devour them.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/lemondoodles/