Ingredients

1/4 cup granulated sugar (for rolling dough balls)
2/3 cup unsalted butter (softened)
1 cup granulated sugar (for dough)
1 large eggs
2 tsp. vanilla extract
1 1/2 tsp. fresh lemon juice
1 Tbsp. lemon zest (fresh, from 1 large lemon)
2 cups all purpose flour (plus 2 Tbsp.)
1 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. salt

Directions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the sugar for rolling into a small bowl. Set aside.

Place the softened butter and granulated sugar into a large bowl. Using a mixer fitted with a whisk attachment, cream together on medium speed for 1 minute, or until combined.

Add the egg, vanilla extract, lemon juice, and lemon zest, and continue to beat on medium speed until light and fluffy, 30 seconds to one minute. Scrape down the sides of the bowl with a rubber spatula.

Turn the mixer to low, and add the flour, baking soda, cream of tartar, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.

Form the cookie dough into 20 balls, and place on a small baking sheet or plate. Roll each cookie in the bowl of granulated sugar, and return to the sheet.

Once all the cookies are coated in sugar, place the baking sheet or plate in the freezer. Freeze for 15-20 minutes while the oven preheats.

Preheat the oven to 350°F.

Remove the dough balls from the freezer and transfer to the lined baking sheets. Place the sheets directly into the oven, and bake on middle rack until cookies are just slightly golden brown on the edges and puffy on top, 12-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.
Serve. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.