As the cooler weather blows the heat of summer away, my cravings for cinnamon, nutmeg and cloves in absolutely everything simultaneously kicks in. Chances are, I’ll wash down any warmly-spiced food fodder with a giant chai latte. That’s how I roll in the Fall.
Oddly enough, once the snow flurries of winter breeze in, they seemingly bury any gratification I may have derived from cinnamon-infused treats in drifts of indifference. Weird.
Given my penchant for warm spices, I’m a little unnerved by the fact that I seem to be all cinnamon’d out. This winter, cinnamon just feels dark and oppressive. The mere thought of cinnamon feels like too heavy a burden to carry. Feelings that are further complicated by a rabid snickerdoodle craving that’s been haunting my every waking hour for days. Thanks for that, Rebecca.
I want them, but I don’t really want them.
While a normal person would be lauding the sheer perfection that is the snickerdoodle as a fresh batch was cooling on the counter, I’m unable to bring myself to break out any warm spices to satisfy a cookie craving.
Luckily, I’m also craving All Things Citrus at the moment, so bring me lots of citrus and keep it coming! Conveniently enough, citrus fruits are in season so this is one craving that I can readily satisfy.
Lemon Doodles are the perfect balance between what I’m craving, and what I really want: a chewy and light cookie with a tangy bite of sunshine to brighten my day.
Makes 4 ½ Dozen Cookies
For the Cookie Dough:
|1 1/3 C. unsalted butter (10 2/3 tablespoons,) softened1 ½ C. granulated sugar
2 large eggs
1 tsp. vanilla extract
|3 ½ C. all-purpose flour2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tsp. freshly grated lemon zest
2 Tbs. fresh lemon juice
For the Lemon Sugar Coating:
2/3 C. granulated sugar, for coating cookies
1 tsp. freshly grated lemon zest
Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone baking mats, and then set them aside for later.
In the bowl of an electric mixer, cream unsalted butter with the granulated sugar until light and fluffy; about 3 minutes on medium speed. Beat in eggs, one at a time, until well combined. Stir in vanilla extract.
Add the fresh lemon zest and lemon juice, stirring until incorporated.
In a medium bowl, blend the cream of tartar, baking soda and salt with a whisk. Gradually add the dry ingredients to the butter mixture, stirring on low speed, until fully incorporated. The dough will be soft. Refrigerate the cookie dough while preparing the lemon sugar.
Zest a teaspoon of fresh lemon zest into a small bowl of granulated sugar. Stir and press the zest into the sugar and against the walls of the bowl, until the sugar has turned light yellow in color. Pressing the zest into the sugar in this manner forces the lemon oil out of the zest, and into the sugar to add flavor.
Remove the cookie dough from the refrigerator. Scoop the dough with a small (1 oz.) cookie scoop, and then roll the dough between your hands to form balls. Roll the balls in the lemon sugar until well coated on all sides. Place the dough balls two inches apart on the prepared cookie sheets.
Bake cookies for 10-12 minutes until very lightly brown around the edges. Cool for 3 minutes on cookie sheets before transferring to wire racks to cool completely. Sprinkle with additional lemon zest over cookies before serving, if desired.
What are you craving right now?
Do your cravings change with the seasons?