Chewy Lemonade Sugar Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 3 Tbsp fresh lemon zest
• 1 cup unsalted butter, softened but slightly firm
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 Tbsp fresh lemon juice
• 1 Tbsp heavy cream., or as needed

Directions

1. Set your oven to 400 degrees. Whisk the flour, baking soda, cream of tartar and salt in a mixing bowl for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment in place, blend the sugar and lemon zest for 30 seconds, until the sugar looks faintly yellow and smells lemony. Add the butter and mix until combined. Mix in the egg, then add the egg yolk and vanilla extract and mix again.
3. Turn the mixer to low and gradually add the dry ingredients, mixing only until the dough comes together. Scoop out 1 1/2 Tbsp portions and roll them into balls; if the dough is too sticky to handle, chill it for about 30 minutes if needed.
4. Arrange the dough balls on a baking sheet lined with parchment paper or a silicone liner, leaving 2-inches between the cookies. Bake one sheet at a time in the preheated oven for 10 – 12 minutes; the cookies should still look slightly underdone. Take them out and let them sit for several minutes, then move them to a wire rack to cool completely. Continue until all the dough has been used. Once the cookies are cool, frost them with lemon frosting.
5. For the frosting, beat the butter in the bowl of an electric stand mixer until smooth. Add the powdered sugar and lemon juice, then mix until slightly fluffy, adding cream as needed to thin it.