Close
Photo: Caitlin Bensel
Active Time:10 minsTotal Time:50 minsServings:20Jump to Nutrition Facts
Active Time:10 minsTotal Time:50 minsServings:20
Active Time:10 mins
Active Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:20
Servings:
20
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhite whole-wheat flour4teaspoonslemon zest1teaspooncream of tartar½teaspoonbaking soda½teaspoonsalt10tablespoonsunsalted butter, softened¾cupgranulated sugar plus 2 tablespoons, divided1large egg¼teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhite whole-wheat flour
4teaspoonslemon zest
1teaspooncream of tartar
½teaspoonbaking soda
½teaspoonsalt
10tablespoonsunsalted butter, softened
¾cupgranulated sugar plus 2 tablespoons, divided
1large egg
¼teaspoonvanilla extract
DirectionsPreheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.To make aheadStore between sheets of parchment paper in an airtight container for up to 5 days.EquipmentParchment paperOriginally appeared: EatingWell.com, June 2021
Directions
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.To make aheadStore between sheets of parchment paper in an airtight container for up to 5 days.EquipmentParchment paper
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl.
Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined.
Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets.
Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
To make ahead
Store between sheets of parchment paper in an airtight container for up to 5 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, June 2021
Rate ItPrint
Nutrition Facts(per serving)121Calories6gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
