Lemon Curd Snickerdoodle Cookies

 

I received a text shortly after I left the house with the cookies cooling on the counter.

 

“Fuckity McFuckerson!!! Those are good cookies.”

 

I think this means these cookies are damn delicious 

 

Although I briefly hint at the ratio of butter to puff below, the true secret of these lemony snickerdoodle cookies is the Lemon Curd. The sweet-tart sticky tang is what makes these soft, chewy, and simple the best Lemon Curd Snickerdoodle Cookies you’ll ever find.

 

“How do you make snickerdoodles puffy and soft?”

 

The secret is in the ratio of butter to leavening agent to flour to egg. 

 

Well, in THIS case, NO butter is involved. That’s right. This is a butter-free (and oil-free) incredible cookie recipe! Plus, slightly under-baking the snickerdoodles also guarantees a softer cookie, along with incredible Lemon Curd.

 
Lemon Curd Snickerdoodle Cookies

 

3 ¼ (+) cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 ½ tsp. ground cinnamon
½ tsp. kosher salt
1 cup granulated sugar
1 large egg 
2 tsp. vanilla extract
1 ½ cups Homemade Lemon Curd

 

Roll Topping:
1/3 cup granulated sugar
1 Tbs. ground cinnamon

 

Preheat oven to 375°F.

Line two large cookie sheets with parchment paper.

Make the Roll Topping by combining the granulated sugar and cinnamon together in a small bowl.

Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat granulated sugar, egg, vanilla, and Lemon Curd together on high speed until smooth and creamy, about 2 minutes. 

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be very soft. Add additional flour if things seem too sticky.

Roll cookie dough into balls, about 1 ½ Tbs. of cookie dough each.

Roll the dough balls in cinnamon-sugar topping. 

Sprinkle extra cinnamon sugar on top if desired. 

Arrange 3 inches apart on the baking sheets.

Bake cookies for 12 minutes. The cookies will be very puffy and soft. 

Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Warm, just slightly, before enjoying.