We replaced the cinnamon in a snickerdoodle with lemon and orange. The result is a tangy, chewy cookie with crisp edges.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.

  • Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

  • Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour.

Cook's Notes

Store in airtight containers, up to 3 days.

Reviews (4)

45 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
perfect recipe
Rating: 5 stars
My husband asks me to make these every year, I follow the recipe exactly. They are a family favorite!
Rating: Unrated
These cookies were great. Made them for my girlfriends and they loved them. My kids want me to make more for them.
Rating: Unrated
These disappeared within hours! Very good. I love the helpful tips Sarah gives that make for more confidence in the kitchen.