One of the easier cookie recipes in the MSBH, these Lemon Sugar Snaps are a very thin version of a sugar cookie with a little lemony kick.
I had a bag of Meyer lemons on hand, which are much more mellow than regular lemons, but they still provided a lot of citrus punch.
You use a lot of zest in addition to juice.
The dough comes together very easily.
It’s scooped into balls.
The balls are rolled in sugar (I used King Arthur Sparkling White Sugar).
The cookies are baked and spread out a great deal. Use parchment paper or a Silpat!
Mine were ultimately moist and chewy – not a “snap” at all, but I also didn’t bake them quite as long as I should have for fear of burning them. I’m still getting used to the new oven.
They’re nothing exciting but highly addictive. You can absolutely taste the lemon first thing, which makes me think using regular lemons (as opposed to Meyer lemons) would intensify this even further. These strike me as more of a summer cookie; I’d be a whole lot more enthusiastic about them if they were going into a picnic basket. But overall a good recipe that I’ll definitely make again.