Lemon Sugar Snaps

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup sugar, plus more for coating
• 1 large egg
• Freshly grated zest of 3 lemons
• 1 tablespoon freshly squeezed lemon juice

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

flour, baking soda, cream of tartar, salt, unsalted butter, sugar, egg, lemons, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-sugar-snaps-390170 (may not work)