Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowls (2)
- Zester or fine grater
- Juicer or fork for lemons
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking soda, cream of tartar, and salt. This ensures my leavenings are evenly distributed, which I learned the hard way after one batch turned out uneven. In my large mixing bowl, I cream the softened butter, granulated sugar, and powdered sugar together for a full 2-3 minutes with my mixer on medium-high. This isn’t the time to rush. You want it light, fluffy, and almost pale. I can literally see and hear the change—it gets noticeably smoother and airier.
Next, I add the eggs one at a time, beating well after each until fully incorporated. Then comes the vanilla, fresh lemon juice, and that beautiful, fragrant lemon zest. The smell at this point is absolutely intoxicating. Now, with my mixer on low, I gradually add the flour mixture in about three additions. I stop mixing just as the last streaks of flour disappear; overmixing is the enemy of a tender cookie. The dough will be soft and slightly sticky, which is exactly right.
Here’s the fun, hands-on part: I pour my extra 1/2 cup of granulated sugar into a small bowl. For each cookie, I scoop about 1 1/2 tablespoons of dough and roll it gently between my palms into a smooth ball. Then, I roll each ball generously in the sugar until fully coated. This creates that delightful, sparkling, slightly crackly crust. I place the balls about 2 inches apart on my prepared baking sheets—they will spread! I sometimes give them a very gentle, flat press with the bottom of a glass, but just a whisper; you don’t want to flatten them completely.
I bake one sheet at a time on the middle rack for 10-12 minutes. The key is to pull them out when the edges are just set and have the faintest hint of golden brown, but the centers still look soft and puffy. They might seem underdone, but I promise they are perfect. Let them cool on the baking sheet for 5 full minutes—this allows them to set without becoming hard. Then, I transfer them to a wire rack to cool completely. The patience is worth it, as the texture fully develops as they cool.(See the next page below to continue…)