These Zesty Lemon Sugar Cookies are a delightful twist on the classic lemon cookie, offering a burst of citrus flavor in every bite.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a large mixing bowl, cream together the butter, granulated sugar, and confectioners' sugar until light and fluffy.
Use room temperature butter for easier mixing.
Beat in the egg, vanilla extract, and dry pudding mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, cream of tartar, and baking soda.
Whisking aerates the flour for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Roll tablespoon-sized portions of dough into balls, then roll each ball in granulated sugar.
Chill the dough if it's too sticky to handle.
Place the dough balls on an ungreased baking sheet, spacing them 2 inches apart.
Use parchment paper for easier cleanup.
Flatten each ball slightly with the bottom of a glass dipped in sugar.
Dipping the glass in sugar prevents sticking.
Bake in the preheated oven for 6-7 minutes, or until the edges are lightly golden.
Do not overbake; the cookies should be soft.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps set the cookies.
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