Lemon Raspberry “Snickerdoodles”

I have a strangely vivid memory of my first snickerdoodle. Ninth grade, school cafeteria, right after class. I’d never heard of snickerdoodles before, but loved them immediately. Partly because they’re delicious… and partly because the word “snickerdoodle” is really, really fun to say.

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Snickerdoodles stand out from the pack because they’re super chewy, with a bit of a tang that complements a cinnamon top. I’ve made a ton of takes on snickerdoodles over the years, from the classics to apple butter doodles and even a rosemary version. But I’d never thought about applying their approach to a totally non-cinnamon cookie until I saw this recipe from Hummingbird High. Michelle is genius to apply that snickerdoodle style tang and texture to a lemon raspberry flavor combo.

I brought these to work and so many people asked for the recipe, I knew I had to share it here. If you make these, keep a super close eye on the cookies as they bake. The little raspberry bits seem prone to burning, so make sure to get your cookies out of the oven at just the right time!

Lemon Raspberry “Snickerdoodles”

Original recipe: Hummingbird High. I’ve rewritten things a bit and added commentary. 

Yield: ~24 cookies

Suggested equipment: Food processor, mixer

Total Time: About an hour, with cooling time

Cook Time: 8-10 minutes

Ingredients

For the cookies 

  • 1 1/2 cups, minus 1 tbsp granulated sugar (just measure 1 tablespoon out and put it back in your container!)
  • 1 tbsp dark brown sugar
  • Zest from one medium lemon
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp kosher salt (It’s important to use kosher salt instead of regular table salt! They’re totally different sizes and impart a different flavor.) 
  • 1 cup unsalted butter, at room temperature
  • 2 large eggs, at room temp
  • 1/2 tsp lemon extract

For the topping 

  • 1/4 cup granulated sugar
  • 2 tablespoons freeze dried raspberries (I got mine at Trader Joe’s)

Instructions

Make your raspberry sugar

Use a food processor to combine 1/4 cup granulated sugar with the freeze dried raspberries. Pulse the processor until the raspberries get pretty small, and the mixture looks uniform throughout.

 

Make your dough 

  1. Preheat your oven to 400F and move a rack to the center of your oven.
  2. Combine your granulated sugar, brown sugar and zest in a small bowl. Use your fingers to toss it all together, then rub the zest into the sugar so it clumps and starts to smell fragrant. This helps release the oils that provide great lemony flavor. Set this aside.
  3. In a medium bowl, whisk your flour, cream of tartar, baking soda and kosher salt.
  4. Throw your sugar mixture into your mixer, then add the butter. Beat on medium-high speed for 2-3 minutes, until it’s light and fluffy.
  5. Reduce your mixer speed to its slowest setting, and add the eggs one at a time.
  6. Add your lemon extract, and make sure it’s fully incorporated.
  7. Keeping your mixer on its lowest speed, start adding in the flour mixture. Add it gradually until it’s just combined with the other ingredients.
  8. Line your cookie sheets with parchment paper. Scoop your cookie dough so it’s about two tablespoons of dough per cookie. Put them on the sheets at least a couple inches apart so they don’t meld together when they spread in the oven.
  9. Roll each cookie dough’s top in the raspberry sugar coating, then put it back on the pan. The original recipe has you roll the whole ball but I found that the raspberries burn a bit, so I found it better to just put the raspberries on top.
  10. Bake your cookies 8-10 minutes. Keep a close eye on them to make sure they’re not burning on the tops. Take them out of the oven when the edges look set, but the centers are puffed and gooey. If the top starts to brown, it’s time to take them out.
  11. Let the cookies cool on the pan for 10 minutes, then flip them over to a wire rack to cool completely.

 

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Lemon Cucumber Cake with Lemon Frosting

A couple of years ago, I saved a recipe for a kale and apple cake. I mean…kale in a cake!? I figured I had to try it.

…I’ve still never tried it. But turns out that kale cake was a gateway to an awesome baking blog. Veggie Desserts is full of creative recipes, from parsnip cakes to cauliflower popsicles. I got hooked on the blog, and dreamt of the day I’d surprise my friends with vegetables in a cake.

IMG_3753And finally, that day arrived! I made four types of cake for my birthday this year, and simply had to include a veggie cake in the mix. As I pored over all the recipes I’d saved from Veggie Desserts, this Lemon Cucumber Cake caught my eye. It sounded intriguing, refreshing and delicious. It also sounded like it’d go well with cocktails—an important consideration when you’re hosting your birthday at a bar.

Making this cake was so much fun. I couldn’t predict quite what it’d taste like, but figured cucumbers are somewhat sweet, and would complement lemon. The cake turned out great, with a really nice texture and a sunny, tangy flavor. There’s a little bite from the lemon, complemented by cucumber puree.

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Cucumber puree

My friends really loved this cake! No one could quite place the flavor, but lots of people said the cake reminded them of a summery cocktail. I also learned that people were very open to the idea of a cucumber cake. That’s not always with the case with my more experimental recipes…and sometimes I just don’t tell people what’s in something before they take a bite 🙂

I only made one layer cake, then got some cupcakes out of the extra batter. The original recipes calls for gin in the frosting, but I omitted it and still thought the lemon frosting came out great.

Lemon Cucumber Cake with Lemon Frosting

Original recipe: Veggie Desserts. I’ve rewritten things a bit and added commentary.

Yield: One 9-inch cake, two 7-inch cakes or three 6-inch cakes

Suggested equipment: Mixer

Total Time: 75 minutes

Cook Time: 30 minutes

Ingredients

For the cake

  • Half a cucumber, keep the peel on (about 200g)
  • Juice of half a lemon
  • 2/3 cup butter, softened (150g if you can weigh it)
  • Zest of half a lemon
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs, at room temperature
  • 1 3/4 cups flour
  • 2 tsp baking powder

For the frosting

Note that this recipe assumes you’re making a “naked cake” with just the tops frosted. If you want to frost the sides, double the frosting. 

  • 1/3 cup butter, softened (75g or about 6 tbsp butter)
  • 1 1/2 cups powdered sugar
  • 1 tbsp lemon juice OR gin

Directions

Make your cake

  1. Preheat your oven to 325F
  2. Wash your cucumber, then cut it in half lengthways. Scrape out the seeds inside the cucumber. Then cut the cucumber into chunks, and puree until smooth
  3. Stir your lemon juice into the cucumber puree, and set that bowl aside
  4. Use your mixer to cream the butter, lemon zest, sugar and vanilla for a few minutes until the mixture is light and fluffy
  5. Add your eggs one at a time, beating in between
  6. In a separate mixing bowl, mix the flour and baking powder together
  7. Stir 1/3 of your flour mixture into the butter mixture. Then, add in 1/3 of the cucumber puree. Repeat this process until all of your ingredients are combined (puree, wet ingredients, dry ingredients)
  8. Pour your batter into a lightly greased cake tin
  9. Bake 25-30 minutes, depending on the size of your cake tin. Mine took 28 minutes for a 9-inch tin.
  10. Let the cake cool completely before frosting
Make your frosting
  1. Beat the butter, powdered sugar and lemon juice/gin together until it’s smooth and fluffy
  2. Frost away! Store any extra icing in the fridge until you’re ready to use it