Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (55g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 2 cups (250g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (25g) granulated sugar
  • ½ tsp (1g) lemon zest

Instructions:

  1. Zest a lemon into a small bowl. Add the granulated sugar for the dough and rub the zest into the sugar with your fingertips until fragrant and slightly damp.
  2. Cream the butter with the lemon-infused sugar and brown sugar until smooth. Whisk in the egg, fresh lemon juice, and vanilla extract, beating for about 60 seconds until the batter is pale and velvety.
  3. Sift the flour, baking soda, and salt into the wet mixture. Gently fold the ingredients together with a spatula until no streaks of flour remain.
  4. Preheat the oven to 350°F (175°C).
  5. Roll the dough into 1-inch balls, roll each ball in the lemon sugar coating, and place them 2 inches apart on parchment-lined baking sheets.
  6. Bake for 8–10 minutes, removing them while the centers still look slightly raw to ensure a soft baked finish.