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Lemon Sugar Snaps

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"These cookies have a delicate texture and light, fresh taste."

List of Ingredients

â—¦ 1 ¾ cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon cream of tartar
â—¦ ½ teaspoon salt
â—¦ 2 sticks (1 cup) unsalted butter, room temperature
â—¦ 1 cup sugar, plus more for coating
â—¦ 1 large egg
â—¦ Freshly grated zest of 3 lemons
â—¦ 1 tablespoon freshly squeezed lemon juice


Recipe

In a bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside. 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; 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.

Preheat oven to 350° F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on prepared baking sheets.

Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. 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.

Makes about 4 dozen