Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (25g) light brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 2 cups (250g) all-purpose flour
  • ¾ tsp (4g) baking soda
  • ¼ tsp (1.5g) salt
  • ¼ cup (50g) granulated sugar
  • 1 tsp (2g) lemon zest

Instructions:

  1. In a small bowl, combine the granulated sugar and lemon zest for the dough. Use your fingertips to rub the zest into the sugar for about 30 seconds until the mixture is fragrant and the zest is well-incorporated.
  2. In a large bowl, cream together the softened butter and the zest-infused sugar (including the brown sugar) on medium-high speed until the mixture is pale and fluffy.
  3. Beat in the egg and lemon juice until smooth and velvety.
  4. Whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour streaks disappear. Do not overmix.
  6. Prepare the lemon sugar coating by mixing the remaining sugar and zest in a shallow dish.
  7. Using a cookie scoop, form 1-inch balls of dough and roll each ball in the lemon sugar until evenly coated.
  8. Place the balls on parchment-lined baking sheets and bake for 11 minutes.