Ingredients:

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.25 cup granulated sugar
  • 1 tsp lemon zest

Instructions:

  1. Melt the butter in a saucepan over medium heat, whisking constantly until mahogany-colored bits form at the bottom and it smells nutty; remove from heat immediately.
  2. Combine 1 cup of sugar and 2 tbsp of lemon zest in a bowl, rubbing the zest into the sugar with your fingertips for 30 seconds until fragrant.
  3. Pour the browned butter into the lemon-sugar mixture and beat on medium speed until smooth and slightly fluffy.
  4. Add the egg, vanilla extract, and lemon juice; beat until the batter is smooth and fully incorporated.
  5. Sift in the flour, baking soda, and salt, stirring with a spatula on low speed just until no dry flour remains.
  6. In a small bowl, mix 1/4 cup sugar and 1 tsp zest for the coating.
  7. Scoop rounded tablespoons of dough, roll into 1-inch balls, and roll each ball in the lemon sugar coating.
  8. Place cookies 2 inches apart on parchment-lined sheets and bake at 350°F (175°C) for 10–11 minutes.
  9. Allow cookies to firm up on the hot pan for 5 minutes before transferring to a wire rack.