Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tbsp (6g) lemon zest, finely grated
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a small bowl, combine the coating sugar and lemon zest, stirring until fragrant.
  3. In a main mixing bowl, rub the dough's sugar and lemon zest together with fingertips for 30 seconds until damp and fragrant.
  4. Beat softened butter into the lemon-sugar mixture until creamy.
  5. Add the egg, lemon juice, and vanilla extract, mixing on medium speed until smooth.
  6. Gradually stir in flour, baking powder, and salt until just combined; do not overmix.
  7. Scoop 1 tablespoon of dough, roll into a ball, and roll generously in the lemon-sugar coating.
  8. Place on baking sheet 2 inches apart and bake for 9–11 minutes until edges are pale golden brown.
  9. Cool on the pan for 5 minutes to allow the cookies to firm up and become crisp.