GRAB A HANDFUL OF THESE LEMON SUGAR COOKIES JUST BEFORE SUMMER ENDS. IT PACKS THE PERFECT COMBINATION OF SOUR AND SWEET GIVING YOURSELF ANOTHER GREAT COOKIE RECIPE!
SAVE THIS LEMON COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Wow! These were lemonylicious! Yes, I just created a word for these Lemon Sugar Snaps. And no, I’m not going crazy! I refrigerated for 4 hours and the dough was manageable. It did become a little sticky though when I was rolling it. I only used one large baking sheet, so in between batches I put the remaining dough into the fridge, covered.
The first batch I put into the oven, 6 were rolled in granulated sugar and 6 were rolled in confectioners’ sugar. I was hoping with the powdered sugar to get the effect of those Sunshine Lemon Coolers I always ate as a kid. Oh, how I loved those! No, go. And they were too sweet.
Martha is so smart, she knows exactly what her cookies need. However, she really likes things big! Martha always does things big. I love how Martha likes big, but I like smaller cookies. She called for flattened tablespoonfuls and as you can see here, they were large cookies.
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 sticks 1 cup unsalted butter, room temperature
- 1 cup sugar plus more for dusting
- 1 large egg
- Freshly grated zest of 3 lemons
- 1 tablespoon freshly squeezed lemon juice
- Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl.
- 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 and 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.
- When ready to bake, preheat oven to 350ºF.
- Prepare two large baking sheets by lining them with parchment paper.
- Place sugar in a shallow bowl and shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely.
- Place about 3 inches apart on the prepared baking sheets.
- Put cookie sheets into oven and rotate about halfway through. Bake for 12 - 15 minutes or until the edges just begin to golden.
- 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.
The last batch I made I used a flattened teaspoonful and baked them for 4 minutes and then rotated the rack for another 4 minutes. I like this size much better.
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BUT, eating more of them is tempting. Maybe that’s why they’re supposed to be larger. My rating system is based on a scale of 1-4 with 4 rocking the house. Martha’s Lemon Sugar Snaps earn a 3½ rolling pins! These would be divine with your pinky up on a cup of afternoon tea!