Lemon-Buttermilk Cookies

Preparation info

  • Makes about


    • Difficulty


Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

For an extra-crisp and refreshing treat, brush the cutout shapes with 1 tablespoon buttermilk and sprinkle with sanding sugar before baking the cookies.


  • 3 cups (15 oz/470 g) all-purpose flour, plus more for dusting
  • ¾


  1. In a bowl, whisk together the 3 cups flour, baking soda, cream of tartar, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2–3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat