Vanilla Lilac Snickerdoodle Cookies
Soft & chewy Vanilla Lilac Cookies are infused with vanilla beans and fresh lilac flowers for a springtime twist on a classic snickerdoodle.
Servings: 30 cookies
Equipment
- Food processor
Ingredients
- 1 ⅓ cups sugar
- ¾ cup fresh lilac flowers (tightly packed) cleaned & dried
- ½ vanilla bean split
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¾ cups all purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- About ½ cup lilac sugar* for rolling
Instructions
- Preheat oven to 350° F and line baking sheets with parchment paper.
- Add sugar and lilac flowers to a food processor and blend until flowers are completely broken down, 2-3 minutes. Scrape vanilla bean seeds into food processor and blend again until mixed.
- Pour this lilac-vanilla sugar into the bowl of a stand mixer fitted with the paddle attachment. Add butter; beat until blended, about 1 minute.
- Add eggs, one at a time, scraping down the bottom and sides of the bowl in between. Beat until blended, about 1 minute.
- Add vanilla and salt; mix.
- Add flour, cream of tartar, and baking soda and beat on medium until thoroughly blended, about a minute or two.
- Place lilac sugar in a small bowl. Roll cookie dough into balls, about 1 ½ tablespoons each. Roll cookie dough balls in lilac sugar until coated on all sides.
- Place cookies onto prepared baking trays, about two inches apart. Bake until lightly golden around the edges, about 9-11 minutes.
- Allow cookies to cool for a few minutes before moving to a cooling rack.
Notes
*Lilac sugar: Find a recipe for lilac sugar here or make more fresh lilac sugar like in step 2 to roll the cookie dough balls in.
Cookies will keep in an airtight container at room temperature for up to a week.