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Lemon osmanthus snickerdoodles is a delightful twist of the classic snickerdoodles. Try them today and let this become a new favorite!
The inspiration behind these cookies
Well, it’s my kids! My kids LOVE snickerdoodles with all their hearts. Their tender slightly chewy texture, tangy hint from cream of tartar, and warm cinnamon-sugar coating, what not to love! But what if we elevated this timeless treat with a refreshing and aromatic twist? Enter Lemon Osmanthus Snickerdoodles. A cookie that combines the bright zest of lemon and the delicate floral notes of dried osmanthus flowers for a truly enchanting experience.
Why lemon osmanthus combo?
Lemons and osmanthus flowers are a match made in heaven. The citrusy tang of lemon zest pairs beautifully with the slightly sweet and apricot-like aroma of osmanthus, a flower often used in teas and desserts in East Asia. Together, they bring a unique and sophisticated flavor to the classic snickerdoodle, transforming it into something extraordinary.
Why You’ll Love These Cookies
Aromatic Delight: The crushed dried osmanthus flowers add a subtle, floral aroma that complements the citrusy brightness of lemon zest.
Perfect Texture: These cookies are soft, slightly chewy in the center, and delicately crisp around the edges.
Visually Stunning: Flecks of osmanthus flowers make these cookies as beautiful as they are delicious.
Lemon Osmanthus Snickerdoodles
Ingredients
Dry ingredients:
- 227 g all-purpose flour
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ⅜ tsp salt
- 10 g dried osmanthus flower crushed
Other ingredients:
- 113 g unsalted butter room temperature
- 150 g sugar
- 50 g egg room temperature, from 1 large-size egg
- 10 g lemon zest
- ½ tsp vanilla extract
Coating:
- 33 g sugar
- 2 tsp dried osmanthus flower crushed
Instructions
- Line two large baking sheets with parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Position the oven rack in the middle of the oven. I recommend baking one sheet at a time. I get better result that way. Maybe it's my oven!
Prepare the cookie dough:
- Whisk all the dry ingredients in bowl and set aside
- In another mixing bowl, add softened butter and sugar. Use a sturdy wooden spatula to vigorously beat the butter and sugar until creamy and pale. You can also use an electric mixer to beat on high speed until they are pale and fluffy, about 2-3 minutes. If you use a standmixer, use a paddle attachment. Scrape the sides of the bowl with a rubber spatula halfway to make sure everything is creamed properly.
- Add the egg, lemon zest, osmanthus flower, and vanilla extract
- Continue to beat until combined. Scrape down the sides of the bowl with a rubber spatula if necessary. Don't overwork it
- Add the dry ingredients and use a spatula to fold the dry ingredients until you don't see any dry bits of flour. Again, don't overwork the dough.
- The dough should be soft and not sticky. It doesn't require any refrigeration and you can shape it right away
Shaping:
- Combine sugar with the crushed dried osmanthus flower in a bowl for coating
- Use a spoon to scoop the cookie dough, about 35-38 grams each, or use a large cookie scoop, size #40. The cookie dough will be about 1 1/2 inches in diameter. Roll it into a round dough ball. Pick up one dough ball and roll it into the sugar mixture.
If not baking on the same day:
- Place the shaped cookie dough on a baking sheet, not touching each other and flash freeze them in the freezer for about 30 minutes. Transfer to a freezer bag and they won't stick to each other. Push all the air out and seal the bag. They can be kept frozen for up to 2 months
If baking on the same day:
- Place it on the prepared baking pan, about 2 inches apart
- Place the baking sheet on the middle rack and bake for 9-10 minutes. They may seem undone when they first came out of the oven. Do not overbake
- Place the baking sheet on a cooling rack. You can use the back of a metal spoon to push the edge of the cookies to make them rounder and thicker. This has to be done as soon as the cookies are out of the oven before the edges are set.
- Continue baking the next batch
Cool down:
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down. The surface will crinkle a bit as the cookies cool down. Enjoy warm or at room temperature
Storage:
- Let the cookies cool down completely before storing them. They can be kept at room temperature in an air-tight container for 2-3 days
- The baked cookies can be kept frozen. Simply transfer them to a freezer-friendly container. Keep them frozen no more than one month for the best result. Simply thaw at room temperature before serving
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
Use fresh lemon zest: Freshly grated lemon zest is key to achieving a bright, zesty flavor.
Adjust osmanthus to taste: If you’re new to using osmanthus, start with a small amount and adjust based on your preference. I think the amount in the recipe is great to make sure there is enough balance between the floral and the lemon aroma
Do not overbake: The cookies may seem undone right out of the oven, but that’s the way it is. The surface crinkles a bit as it cools down, giving it that signature snickerdoodle look
A Cookie Worth Sharing
Lemon Osmanthus Snickerdoodles are more than just a cookie; they’re an experience. The floral aroma and citrusy zing make them perfect for special occasions, afternoon tea, or simply elevating your everyday cookie game.
