Lemon Snickerdoodles

Springtime has finally arrived in my neck of the woods.  The blossoms are popping on one of my favorite trees, the Spring Snow Crabapple.Spring Snow Crabapple

When spring finally rolls around, one of the first flavors I go after is lemon.  One of my family’s favorite recipes is Snickerdoodles.  I remember a family friend once making a lemon version using lemon extract, so I figured to improve on that by using lemon zest not only in the dough, but also in the rolling sugar.  These gluten-free lemon snickerdoodles are sure to become a favorite of yours.

Lemon Snickerdoodles
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  1. 1 cup sorghum flour
  2. 1/2 cup brown rice flour
  3. 1/2 cup potato starch
  4. 2/3 cup tapioca starch
  5. 1-1/2 teaspoon xanthum gum
  6. 1 teaspoon baking soda
  7. 1-1/2 teaspoons cream of tartar
  8. 1/2 teaspoon salt
  9. 1/2 cup non-hydrogenated vegan margarine (Earth Balance), softened
  10. 1/2 cup non-hydrogenated shortening
  11. 1 cup sugar
  12. zest of one large lemon
  13. 1 tablespoon ground flax seed mixed with 2 tablespoons hot water
  14. 3 tablespoons applesauce
  15. 1/2 teaspoon lemon zest
  16. 2/3 cup sugar
  1. In a medium bowl, whisk together flours, starches, xanthum gum, baking soda, cream of tartar, and salt.
  2. In a large bowl, beat together margarine, shortening, and sugar until creamy. Mix in lemon zest, flax seed mixture, and applesauce until combined.
  3. In a small bowl combine 1/2 teaspoon lemon zest and 2/3 cup sugar. Use fingertips to really mix them together.
  4. Using a cookie scooper, form the dough into balls and roll in the lemon sugar. Place on parchment lined cookie sheet and bake for 8-10 minutes, until edges are set. Let cool on pan for 3 minutes before transferring to a cooling rack.
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