Yield: about 30 cookies
Chewy Lemon Cookies
Ingredients
- 1/2 cup sugar (100 grams)
- 1 cup brown sugar (200 grams)
- 1 cup butter (2 sticks, 8 oz)
- 2 egg yolks
- Juice of 1 lemon
- Zest of 1 lemon
- 2½ cups flour (312.5 grams)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- 1/4 teaspoon turmeric
- For rolling:
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350F.
- In a medium sized bowl combine the flour, turmeric, cream of tartar, salt, and baking soda. Set aside.
- Cream together the butter, lemon zest, and sugars until smooth and fluffy. Add the egg and lemon juice and mix together until smooth.
- Add the dry ingredients and mix on low until well combined. (This mixture may appear dry and crumbly, if so just user your hands to smush everything into one mass.) Scoop dough into 1.5 inch balls and roll with your hands to smooth. Roll dough balls in the lemon sugar mixture. Place 2 inches apart on a cookie sheet.
- Bake for 9-10 minutes or until the tops are crackled and the edges are set.
- Cool on a wire rack. Cookies will last in room temperature for about 5 days if in an airtight container.
Notes
If you don't want to bake all the cookies at once, scoop the dough and roll the balls in sugar. Freeze them on a plate or tray and then transfer them to a ziplock back or other freezer safe container. They will last in the freezer for up to a month!
When ready to bake- let dough balls thaw slightly and add 1-2 minutes to your baking time as needed.