These citrus-flavored cookies with a cinnamon sugar coating have appeared under many different names in regional American cookbooks. In many Midwest cookbooks they are referred to as Snickerdoodles, as in this recipe.
- Melted butter, for the baking sheets
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Large pinch of grated nutmeg
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon or orange rind
- 2 teaspoons ground cinnamon, to coat
- 2 tablespoons sugar, to coat
Preheat the oven to 375 degrees F.
Prepare two baking sheets by brushing with melted butter.
Sift together the flour, baking soda, salt and grated nutmeg. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until light and fluffy. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes.
Mix the cinnamon and sugar together in a small bowl.
Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1 inch in diameter. Roll the balls in the cinnamon sugar and place on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheet. Cool on a wire rack.
Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through the cooking time to make sure they cook evenly.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
85 calories; 3g total fat; 22mg cholesterol; 43mg sodium; 12g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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