Lemon Sugar Snaps

Directions

1. 1
   In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.
2. 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. 3
   Add the egg and lemon zest and juice; beat until combined.
4. 4
   Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed.
5. 5
   Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
6. 6
   Preheat oven to 350F.
7. 7
   Line two large baking sheets with parchment paper.
8. 8
   Place sugar in a shallow bowl.
9. 9
   Shape leveled tablespoons of dough into 1-inch balls.
10. 10
    Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets.
11. 11
    Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes.
12. 12
    Transfer cookies to a wire rack to cool completely.
13. 13
    Cookies can be kept in an airtight container at room temperature for up to 5 days.