Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (6g) fresh lemon zest, finely grated
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g), room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (6g) fresh lemon zest

Instructions:

  1. In a small bowl, combine the granulated sugar and lemon zest for the coating. Use fingertips to rub the zest into the sugar until fragrant and slightly yellow; set aside.
  2. Beat the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (approximately 2-3 minutes).
  3. Add the egg, lemon juice, and vanilla extract, beating until the mixture is fully emulsified and smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture and the remaining lemon zest to the wet ingredients, mixing on low speed just until combined.
  5. Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball generously in the prepared lemon sugar coating.
  6. Place cookies 2 inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 9-11 minutes until edges are set but centers remain soft.