Ready in 45 minutes
Crisp at the edges, delightfully chewy in the middle, moist and intensely lemony!
"made them and loved them and I'm a very picky baker, I rarely ever not change a recipe ever. this one I will keep as is - thu make sure u roll then in a small ball and then roll in sugar, do not stamp them or flatten and make sure they have room to spread - which they do a lot! I also never bake more then one sheet at a time - I think that is why some cooks didn't have them turn out well.
I also used parchment paper as it does better for the style of cookies."
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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.
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Pakabol 2 months agoBest medical m cookies.
1Baker2Baker 5 months agoMy grandmas Christmas cookies are made with cream of tartar I knew this would be a good one yum! I love so many of your recipes. My Dad loves lemon! Took them up north and my Mom took the last 5 of them hostage on the boat.
Lodot 6 months agoI gave some of these to my neighbours and they have been pestering me for more ever since. Love them.
jessicaunderwood 7 months ago
kdanielle1989 11 month agoVery good. Instead of rolling in granulated sugar I rolled dough in confectioners sugar prior to baking.
Hafsal87 11 month agoIt's very delicious especially for the cookie lovers
PatInMontana 1 year agoIf you are having a problem with the cookies spreading to much, check your altitude. We live at about 4500 feet, and I always need to add a little more flour. Add a quarter cup, bake one cookie and check your spread. If seems what you want bake the rest. If not add a tablespoon or two more depending on your results. Bake off another cookie and check your results. If they are still spreading, refridgerate for a few hours. Takes extra time but you will be more satisfied with your results. I would love to tell you there is a amount that will work for you every time, but different cookies require different amounts, and depending on weather conditions, you may have to adjust what you added the last few times, that worked perfectly.
Jbunny11 1 year ago
barbaraskaggs 1 year agoIm sorry but this recipe was tasteless i was disappointed in the way they looked .i bake alot of cookies so i dont think is was the way i bake them .
sieverdi 1 year agoWhat a fabulous cookie, it's perfect! Thanks for sharing the recipe.
Shortyshort101 1 year agoThey were ok and easy to make.
Exodus78 1 year agoThey dont turn thin like picture, but the taste more than makes up for it! Too die for! For my aussie friends, bake at 180 celcius... I cooled dough for two days in fridge as the dough seemed too soft, but it does work! :)
Danisavage1498 1 year agoi really liked these they were nice and crispy,lite there sweet just so yummy
bettamaxypoo 1 year agoI personally did not like these. They were to crisp. I like chewy cookies. I also like them a little more tart No good enough for me to try to fix or make again.
crazycupcakegirl 1 year agoFlat, sad cookies.
LadyPatches 2 years agomade them and loved them and I'm a very picky baker, I rarely ever not change a recipe ever. this one I will keep as is - thu make sure u roll then in a small ball and then roll in sugar, do not stamp them or flatten and make sure they have room to spread - which they do a lot! I also never bake more then one sheet at a time - I think that is why some cooks didn't have them turn out well. I also used parchment paper as it does better for the style of cookies.
EZbakeOVEN 2 years ago
Rosieposie4 2 years agoGreat recipe, I didn't roll them in sugar and I added 2 tbsp. Lavender to the dough when I added the flour.
Porpo83 2 years agoOver the top delicious!! Used fresh cream of tartar and 1/4 tsp of baking powder to insure the rise. Thank-you. Keep the recipes coming!
Jaylyn98 2 years agoGreat flavor, quick and easy