Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) powdered sugar
  • 2 tsp (10ml) vanilla bean paste
  • 1 large (50g) egg, room temperature
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tbsp (15ml) fresh lemon juice
  • 2 ¼ cups (280g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) fine sea salt
  • ¼ cup (50g) granulated sugar
  • ½ tsp (1g) lemon zest, finely grated

Instructions:

  1. Beat the softened butter, granulated sugar, and powdered sugar on medium-high for 3 full minutes until the mixture looks pale and fluffy.
  2. Add the egg, vanilla bean paste, lemon zest, and lemon juice. Beat on medium until fully combined and glossy, scraping down the sides of the bowl.
  3. Whisk together the flour, baking soda, and salt in a separate bowl. Turn the mixer to low and add the flour mixture in three additions, mixing only until white streaks disappear.
  4. Cover the dough and refrigerate for 30 minutes to stabilize the fat.
  5. Preheat oven to 350°F (175°C). Scoop 1.5 tablespoon portions of dough and roll them into smooth spheres.
  6. Roll each dough ball in the mixture of 1/4 cup granulated sugar and 1/2 tsp lemon zest until evenly coated.
  7. Place cookies 2 inches apart on parchment-lined baking sheets. Bake for 10–11 minutes, or until the edges are set but the centers still look slightly soft.