Step 1 of 12
Lemon Sugar Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 12
Lemon Sugar Cookies
Place the sugar in a small bowl. Set aside.
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Step 3 of 12
Lemon Sugar Cookies
Place the softened butter and granulated sugar into a large bowl. Using a mixer fitted with a whisk attachment, cream together on medium speed for 1 minute, or until combined.
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Step 4 of 12
Lemon Sugar Cookies
Add the egg, vanilla extract, lemon juice, and lemon zest, and continue to beat on medium speed until light and fluffy, 30 seconds to one minute. Scrape down the sides of the bowl with a rubber spatula.
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Step 5 of 12
Lemon Sugar Cookies
Turn the mixer to low, and add the flour, baking soda, cream of tartar, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
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Step 6 of 12
Lemon Sugar Cookies
Form the cookie dough into 20 balls, and place on a small baking sheet or plate. Roll each cookie in the bowl of granulated sugar, and return to the sheet.
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Step 7 of 12
Lemon Sugar Cookies
Once all the cookies are coated in sugar, place the baking sheet or plate in the freezer. Freeze for 15-20 minutes while the oven preheats.
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Step 8 of 12
Lemon Sugar Cookies
Preheat the oven to 350°F.
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Step 9 of 12
Lemon Sugar Cookies
Remove the dough balls from the freezer and transfer to the lined baking sheets. Place the sheets directly into the oven, and bake on middle rack until cookies are just slightly golden brown on the edges and puffy on top, 12-15 minutes.
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Step 10 of 12
Lemon Sugar Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 11 of 12
Lemon Sugar Cookies
Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.
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Step 12 of 12
Lemon Sugar Cookies
Serve. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.