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 sugar until smooth.
- Add egg yolk, vanilla, zest, and lemon juice. Whisk until creamy.
- Whisk in salt, baking soda, and cream of tartar. Fold in flour until incorporated. Chill for 20 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Mix lemon sugar ingredients in a small dish.
- Scoop dough into lemon sugar and toss to coat. Place cookies on the baking sheet with space in between.
- Bake for 10-12 minutes until they appear puffed with a slightly underdone center.
- Let cool on the pan for a minute, then transfer to a cooling rack to finish cooling.
- Enjoy your cookies once cooled!
Notes
For a stronger lemon flavor, consider using more lemon zest.
Chilling the dough longer can improve texture; chill for up to an hour if desired.
These cookies are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.