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Springtime has finally arrived in my neck of the woods. The blossoms are popping on one of my favorite trees, the 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
2014-04-17 19:55:13
Ingredients
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 2/3 cup tapioca starch
- 1-1/2 teaspoon xanthum gum
- 1 teaspoon baking soda
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/2 cup non-hydrogenated vegan margarine (Earth Balance), softened
- 1/2 cup non-hydrogenated shortening
- 1 cup sugar
- zest of one large lemon
- 1 tablespoon ground flax seed mixed with 2 tablespoons hot water
- 3 tablespoons applesauce
- 1/2 teaspoon lemon zest
- 2/3 cup sugar
Instructions
- In a medium bowl, whisk together flours, starches, xanthum gum, baking soda, cream of tartar, and salt.
- In a large bowl, beat together margarine, shortening, and sugar until creamy. Mix in lemon zest, flax seed mixture, and applesauce until combined.
- In a small bowl combine 1/2 teaspoon lemon zest and 2/3 cup sugar. Use fingertips to really mix them together.
- 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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