These Lemon Sugar Cookies are a little bit chewy, and a little bit sweet, little bit of cinnamon, and full of that lemony goodness that everyone loves.
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
In a large bowl using an electric mixer (or use a stand mixer!), combine butter, sugar, and lemon zest. Beat until creamy and well-combined.
Stir in egg and egg yolk, lemon extract, and vanilla extract until completely combined.
In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking soda, and salt.
Gradually (with mixer on low-speed), add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are completely incorporated.
Scoop cookie dough by level 1 ½ Tablespoon-sized scoop and roll between your palms until you have a smooth ball. Roll ball through powdered sugar and place on baking sheet. Repeat with remaining dough, spacing cookies at least 2” apart.
Bake on 350F for 9-11 minutes and sprinkle a pinch of cinnamon sugar mix on top of each cookie and allow to cool completely on the baking sheet.
Notes
When zesting your lemons, make sure to not zest too deeply, avoid the white papery “pith” which is bitter and will make your cookies bitter.
Nutrition
Calories: 142kcal
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