Lemon Gingerdoodle Cookies

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Classic snickerdoodle cookies, with a sweet lemony gingerbread twist. These cinnamon-sugar coated cookies, have a hint of gingerbread, with crispy edges and a chewy center and are bursting with bright lemon flavor. I am so excited to partner with McCormick® to bring you this special holiday recipe.

 These might look like a regular old snickerdoodle, but this twist on a classic family holiday recipe is really something special! The combination of cinnamon and gingerbread spice, take me back to my childhood eating as many snickerdoodles and gingerbread man cookies as I could. 

 I think it's always important to use quality ingredients in my recipes, like great butter and rich chocolate and pure vanilla, but especially around the holidays. So I always choose McCormick to use in my holiday recipes for the best ever holiday treats, to give to friends and family. Flavors and aromas have the power to trigger sweet memories, so family recipes are one of the things that makes the holidays so special.

Now, here is the best part! We roll the lemon sugar cookie dough in a bowl full of sugar, spiced with McCormick Ground Cinnamon & McCormick Gingerbread Spice, for the perfect flavor combo. If you can't find the gingerbread spice, you can just add  some McCormick Ground GingerMcCormick Ground Allspice & McCormick Ground Nutmeg instead!

Bake and enjoy!!

The sweet sugar and spices add a nice crispiness to the outside, with a thick and soft and chewy inside. Perfection!

Lemon Gingerdoodles

Yield: 16 cookies


Cookie Dough: 
  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon cream of tartar 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • zest from 2 medium/large lemons
  • 1/2 cup (100g) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract

Spiced Sugar Coating: 

In a small bowl, whisk together flour, cream of tartar, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

In a shallow bowl, combine the sugar and spices for the coating. Scoop dough into balls (about 2 tablespoons each) and roll in spiced sugar until well coated. Place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 

Note: If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.

This post is sponsored by McCormick®. As always, all opinions are my own.

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Want more cookie recipes?!:

{VIDEO} Giant Gingerbread Man Cookie