LEMON SUGAR SNAPS

Lemon Sugar Snaps image

Yield makes about 4 dozen

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup sugar, plus more for coating
1 large egg
Freshly grated zest of 3 lemons
1 tablespoon freshly squeezed lemon juice

Steps:

In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.