Ready in 45 minutes
Crisp at the edges, delightfully chewy in the middle, moist and intensely lemony!
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.
jajackson 1y agoI love chewy cookies, and these are very lemony. Great.
Pakabol 2y agoBest medical m cookies.
1Baker2Baker 3y 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 3y agoI gave some of these to my neighbours and they have been pestering me for more ever since. Love them.
jessicaunderwood 3y ago
kdanielle1989 3y agoVery good. Instead of rolling in granulated sugar I rolled dough in confectioners sugar prior to baking.
Hafsal87 3y agoIt's very delicious especially for the cookie lovers
PatInMontana 3y 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 3y ago
barbaraskaggs 3y 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 .