Ingredients
Scale
- 1 cup (224g) unsalted butter, sliced
- 1 cup (200g) sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 2 1/2 cups (320g) all-purpose flour or gluten-free baking flour, spooned and leveled
- 1/4 cup (50g) sugar
- Zest of 1/2 lemon
Instructions
- Heat the butter until half melted, then whisk with the sugar until smooth.
- Add the egg yolk, vanilla, lemon zest, and juice; whisk until creamy.
- Mix in the salt, baking soda, and cream of tartar, then fold in the flour until combined.
- Cover the dough and chill for 20 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a small bowl, toss together the lemon sugar ingredients.
- Scoop dough using a large cookie scoop and coat in lemon sugar, then place on the baking sheet with space between each cookie.
- Bake for 10 to 12 minutes until puffed with a slightly underdone center.
- Cool on the pan for a minute, then transfer to a cooling rack.
Notes
For best flavor, chill the dough longer if time allows.
Ensure butter is softened for easy mixing.
Try using gluten-free flour for a gluten-free option.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.