A delightful recipe for 1907 Lemon Snaps made with Baker’s Ammonia, offering a zesty flavor perfect for any occasion.

Scale

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, Baker’s ammonia, baking soda, salt, and ground ginger (if using). Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 to 5 minutes).
Add the egg to the butter-sugar mixture and beat until fully incorporated. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar.
Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for about 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Keywords: 1907 Lemon Snaps, Baker’s Ammonia, lemon cookies, zesty cookies, baking recipe