These little fluffy bites of lemon-y heaven (AKA Lemon Snickerdoodle Funfetti Cookies) are the perfect dessert to welcome in spring, bring to your family Easter shindig, or just to satisfy your sweet tooth. The light, airy, buttery cookie gives off a bite of tart lemon and is offset perfectly by the signature snickerdoodle cinnamon/sugar coating.
Spring has sprung!
Just kidding. We live in Minnesota. It snowed on Sunday.
I’m crossing my fingers it will melt away and warm up so I can get some training miles in outdoors!
Did you know the first day of Spring was on Friday? Time flies when you’re having fun! (slash running until your legs hurt—more on that tomorrow, wrangling a fluffy kitten, making crazy life plans and eating all the fruit leathers)
Did you also know that my birthday is coming up?? Mark your calendars for April 7th. I accept gifts of all shapes and sizes (and amounts ).
Really though, I already bought myself an early birthday present…a Nikon D5300.
This is basically a way cooler version of my current D3100 that I got for Christmas 3 years ago. I am holding back from typing OMG 500 times. Anyone else out there a photography nerd? I won’t say I’m an expert, but I am insanely excited to play with my new toy! (Dave is also excited to get into photography with my old camera. :))
I did this nifty thing when I filed my tax return with H+R Block where I got my return back in gift cards and received 10% more of a return as a result. I figured…why not? Especially if I was already going to spend money at these places.
I decided on Target, PetsMart (I know. Zoey Fluffy Butt is taking over my life), Hulu Plus, Starbucks (because coffee), iTunes, and the place where the magic happened…Best Buy. That’s where I picked up my new and amazing camera! Prepare for the blog to change forever! (<-it’s almost my birthday and I can be dramatic if I want to?)
Since I have the big amazing birthday present covered, I obviously needed to decide on a birthday dessert.
And I will look no further than these delightful little bites of heaven—Lemon Snickerdoodle Funfetti Cookies.
I consider myself somewhat of a snickerdoodle cookie connoisseur. When Dave and I first met, he told me his favorite cookie was a snickerdoodle. (Now apparently his favorite is chocolate chip.)
So what did I do? Baked him batch after batch of snickerdoodles. Of course I had to change it up every now and then with a lemon doodle version and then a whole wheat lemon doodle version. This one is basically the first lemon doodle one but with sprinkles! (<-add sprinkles to anything in order to call it funfetti. it’s science.)
And updates photos. Because my photography skillz (<-with a “z”) have changed over the past 3.5 years.
These ones turned out uh-mazing. Light, fluffy and buttery with that signature outer cinnamon/sugar snickerdoodle coating and a zing of lemon making it taste fresh and spring-y.
And you don’t have to take my word for it…(whoa, was that LeVar Burton? Reading Rainbow? Anyone?)
These lemon cookies were tested by a bunch of people at the café in addition to the usual taste-testers (aka me and Dave). I’m so glad I took them to work because Dave’s very strong opinion was that there was too much lemon, but everyone at work agreed with me….juuuuust right.
Lemon Snickerdoodle Funfetti Cookies Recipe
1/2 cup butter (room temp)
1/2 cup vegetable shortening (room temp)
1 + 1/2 cup sugar (white)
1 TBS vanilla
2 TBS lemon juice
2 + 3/4 cup flour (whole wheat white flour)
1 tsp baking powder
1/4 tsp salt
2 tsp cream of tartar
Cream together (aka mix) butter, shortening and sugar.
Add in wet ingredients and mix together with a beater.
In a separate bowl, whisk together dry ingredients.
Slowly add dry ingredients to mixture, 1/3 at a time until it forms a cohesive dough.
Roll dough into balls. Roll balls into cinnamon/sugar/sprinkle mix.
Bake at 350 degrees F for 10-12 minutes or until bottom edges are slightly brown.
*I didn’t measure this and used it on other things after I made the cookies..but I would say 3TBS sprinkles, 3 TBS sugar, 1tsp cinnamon.
- 1/2 cup butter (room temp)
- 1/2 cup vegetable shortening (room temp)
- 1 + 1/2 cup sugar (white)
- 2 eggs
- 1 TBS vanilla
- 2 TBS lemon juice
- 2 + 3/4 cup flour (whole wheat white flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cream of tartar
- cinnamon-sugar-sprinkle mixture*
- Cream together (aka mix) butter, shortening and sugar.
- Add in wet ingredients and mix together with a beater.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to mixture, 1/3 at a time until it forms a cohesive dough.
- Roll dough into balls. Roll balls into cinnamon/sugar/sprinkle mix.
- Bake at 350 degrees F for 10-12 minutes or until bottom edges are slightly brown.
- *I didn’t measure this and used it on other things after I made the cookies..but I would say 3TBS sprinkles, 3 TBS sugar, 1tsp cinnamon.
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