1/2 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 Tbsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1/8 tsp. cream of tartar
4 tsp. coarse sugar
Prehead oven to 350F. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and lemon juice. Gradually add flour, baking soda, salt and cream of tartar into creamed mixture.
Shape dough into 1 inch balls. Place 6 inches apart on a greased baking sheet. Flatten to 3/4 inch thickness with bottom of measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.
Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Makes 14 cookies.
I was so glad to find a sugar cookie recipe that didn't involve rolling the dough on a floured surface. I always mess those up. I didn't have any coarse sugar so I just rolled the dough balls in some sugar. It was a little tricky because the dough is pretty soft. But they turned out soft and chewy. And the lemon adds a good flavor! Oh, I was also out of cream of tartar but the cookies seemed fine without it.
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