Cinnamon lemon cookies
From the great American recipe collection from 30 years ago. I just discovered this in my pile of recipes. Where has this recipe been all my life?
Cinnamon lemon cookies
From the great American recipe collection from 30 years ago. I just discovered this in my pile of recipes. Where has this recipe been all my life?
Cooking Instructions
- 1
To my beautiful children. Read the whole recipe first, check cabinet for supplies and then start. I’m watching you.
- 2
Also since I live in a mountain state I have to use high altitude flour in lieu of all purpose. Which means my cookies are a little flat but they are Still very tasty.
- 3
In a mixing bowl cream together sugar and butter. Beat in eggs and vanilla.
- 4
Creaming is the art of mixing until smooth. Not just blending. So keep On mixing until the color changes to light yellow.
- 5
Combine flour, cinnamon, baking powder, lemon peel and salt. Add flour to butter mixture. Hand Blend well. Get all the crumbs from the bottom too. The dough will be fairly stiff.
- 6
Cover and refrigerate 2 hours. No cheating.
- 7
Preheat oven to 350 degrees
- 8
Make cinnamon sugar. Mix 1/4 cup of sugar and 1 teaspoon of ground cinnamon. You won’t use all this so save the rest for toast during the week.
- 9
Shape into small balls about 3/4 of an inch in diameter. I am really bad about making sure all of the balls are the same size so just do your best.
- 10
Roll balls in cinnamon sugar to coat.
- 11
Lightly grease 2 cookie sheets and set cookies 1” apart. They will spread so make sure you give them a little growing room. Oh and be careful they roll around as you are trying to put them in the oven.
- 12
Bake at 350°F for 10 minutes or until edges are lightly browned. Cool slightly and remove from pan to cooling rack.
- 13
And as always bake with love. Your baking relationship will thank you for it.
- 14
Note - these cookies taste much like snickerdoodles with a zing of lemon. They are absolutely delicious but only keep for about two days so eat them quickly.
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