Bring a taste of summer to your kitchen with these Lemon Sugar Snaps! Easy sugar cookies are filled with zesty lemon flavor and rolled in sugar for a sparkly finish. The perfect combo of sweet and tangy!
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2 medium mixing bowls
1 small mixing bowl
1 sheet plastic wrap
2 baking sheets
1 ¾cupsall-purpose flour
1teaspooncream of tartar
1cupunsalted butterroom temperature
1cupgranulated sugarplus more for rolling
2tablespoonsFreshly grated lemon zest I used three lemons
1tablespoonfreshly squeezed lemon juice
Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl.
In the bowl of an electric mixer, 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.