Ingredients
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3 cups All-Purpose Flour
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2 tsp Cream of Tartar
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1 tsp Baking Soda
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1/4 tsp Salt
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1 cup (2 sticks, room temperature) Unsalted Butter
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1 2/3 cup Granulated Sugar
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3, room temperature Large eggs
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2 Tbsp Lemon Extract
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1-2 Tbsp, optional Lemon Zest
Directions
Steps
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1
Done
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Preheat the oven to 350°F / 176°C. Line 2 baking sheets with parchment paper. |
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2
Done
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Sift the flower, cream of tartar, baking soda and salt. |
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3
Done
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In a mixing bowl (I use the paddle attachment on my Kitchenaid mixer), beat the butter and sugar for 2 minutes until nice and creamy. Add the eggs, one at a time. Add the lemon extract (Note - if you use lemon juice, it will add too much acidity to the cookies.) Optional - zest a lemon and add a Tbsp of lemon zest to the batter for more lemony goodness. Slowly stir in the flour mixture. |
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4
Done
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Form balls with the dough. I actually use an ice-cream scooper - it's quick and not messy, and the result is a perfectly shaped cookie. Place on the sheets. Make sure you leave enough room between each one on the baking sheet because they will expand in the oven. |
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5
Done
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Bake for about 15 minutes or until very lightly golden. |
