Ingredients
2 ¾cupsall-purpose flour
¾tspbaking soda
½tspcream of tartar
½tspsalt
1 ½cupsgranulated sugar
3tbspfresh lemon zest
1cupunsalted butter
1largeegg
1largeegg yolk
1tspvanilla extract
½cupunsalted buttersoftened
3cupspowdered sugar
2tbspfresh lemon juice
1tbspheavy cream
Preparation
Preheat oven to 400 degrees F. In a mixing bowl, whisk together flour, baking soda, cream of tartar, and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment blend sugar and lemon zest for 30 seconds until sugar appears slightly yellow and is fragrant.
Add butter and mix until combined. Mix in egg whites, egg yolk, and vanilla extract.
With the mixer set on low speed, gradually add in dry ingredients and mix just until combined.
Scoop dough and shape into balls.
Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart.
Bake one sheet at a time in a preheated oven for 10 to 12 minutes.
Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
Repeat the process until all of the dough has been used up.
Once cookies are cool frost cookies with lemon frosting.
In the bowl of an electric stand mixer blend butter until smooth.
Add in powdered sugar and lemon juice. Mix until slightly fluffy, while adding in cream to thin as needed.
