Lemon-Buttermilk Cookies

Name: Lemon-Buttermilk Cookies
Yield: Makes about 24 Cookies
Ingredients: ¼ teaspoon salt; ½ teaspoon cream of tartar; 1 large egg; 2 tablespoons finely grated lemon zest (from about 2 lemons); ¾ teaspoon baking soda; 1 cup (8 oz/250 g) granulated sugar; 3 cups (15 oz/470 g) all-purpose flour, plus more for dusting; ¾ cup (6 oz/185 g) unsalted butter, at room temperature; 1 teaspoon fresh lemon juice; 3 tablespoons buttermilk

Preparation info

Makes about
24
Cookies

Difficulty
Easy

Appears in

The Art of the Cookie

By Shelly Kaldunski

Published 2011

About

For an extra-crisp and refreshing treat, brush the cutout shapes with 1 tablespoon buttermilk and sprinkle with sanding sugar before baking the cookies.

Ingredients

3 cups (15 oz/470 g) all-purpose flour, plus more for dusting
¾

Vegetarian
Cookies

Method

In a bowl, whisk together the 3 cups flour, baking soda, cream of tartar, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2–3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat