Ingredients:

  • 270g All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 2 tbsp Fresh lemon zest
  • 115g Unsalted butter, softened
  • 200g Granulated sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1.5 tbsp Freshly squeezed lemon juice
  • 50g Granulated sugar for coating
  • 60g Powdered sugar for coating

Instructions:

  1. Begin by rubbing the lemon zest into the 200g of granulated sugar using your fingertips until fragrant and moist. Cream this citrus-sugar with the softened butter until the mixture is light and aerated.
  2. Add the egg, vanilla, and lemon juice to the butter mixture. Beat on medium speed for 2 minutes until the texture is pale and fluffy.
  3. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Scoop the dough into 1.5 tablespoon balls. Roll each ball first in the 50g of granulated sugar to create a moisture barrier, then roll generously in the 60g of powdered sugar.
  5. Place cookies on parchment-lined baking sheets and bake at 350°F (180°C) for 12 minutes until the edges are set and the tops have a shattered-glass crackle appearance.