Lemon Sugar Snaps

Ingredients

• 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

Instructions

1. Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl.
2. 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.
3. Add the egg and lemon zest and juice and beat until combined.
4. 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.
5. When ready to bake, preheat oven to 350ºF.
6. Prepare two large baking sheets by lining them with parchment paper.
7. Place sugar in a shallow bowl and shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely.
8. Place about 3 inches apart on the prepared baking sheets.
9. Put cookie sheets into oven and rotate about halfway through. Bake for 12 – 15 minutes or until the edges just begin to golden.
10. Transfer cookies to a wire rack to cool completely.
11. Cookies can be kept in an airtight container at room temperature for up to 5 days

Source : allrecipes.Com