Lemon Cookies

4 Dozen
100% would make this recipe for Lemon Cookies again.

Crisp at the edges, delightfully chewy in the middle, moist and intensely lemony!

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Lemon Cookies Ingredients

1 3/4 cups all-purpose flour	1 cup granulated sugar plus, about 1/2 cup for rolling
1 teaspoon baking soda	1 large egg
1 teaspoon cream of tartar	Lemon zest, grated from 3 lemons
1/2 teaspoon salt	1 tablespoon lemon juice, freshly squeezed
1 cup unsalted butter (2-sticks), softened to room temp

Instructions for Lemon Cookies

In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.

In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add 1 cup sugar and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low, add egg, lemon zest and lemon juice; beating until well incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.

Adjust oven racks to upper- and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone baking mats, or spray them with nonstick cooking spray; set aside. Place about 1/2 cup sugar for dipping into an 8-inch cake pan; set aside.

Using tablespoon measure or cookie scoop, portion out a leveled tablespoon of chilled dough and roll between palms to form into a ball about 1-inch in diameter; drop ball into pan with sugar and repeat to form about 4 balls. Shake pan to roll balls in the sugar to coat completely, then set on prepared baking sheet, spacing them about 3-inches apart. Repeat with remaining dough.

Bake until cookie edges just begin to turn golden brown, about 12 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through baking time for even browning. Be careful not to over bake. Remove from oven and let cool on baking sheet for at least two minutes before transferring to wire racks to cool completely. If using parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. You can then re-use cookie sheet immediately for baking the next batch. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.

Makes about 48 cookies.

Main Ingredient: LemonCuisine: American