Ingredients:

  • 2 cups (250g) all-purpose flour
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) baking soda
  • ¼ tsp (1.5g) sea salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg (50g), room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) pure vanilla extract
  • ¼ cup (50g) granulated sugar
  • ½ cup (60g) powdered sugar

Instructions:

  1. Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract, scraping down the sides of the bowl to ensure the lemon oils are fully incorporated.
  2. Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until just combined to keep the cookies tender.
  3. Transfer the dough to a sealed container and refrigerate for at least 2 hours to stabilize the fats.
  4. Preheat oven to 350°F (175°C). Scoop 1-tablespoon portions of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar, then heavily coat in powdered sugar.
  5. Place balls 2 inches apart on parchment-lined sheets. Bake for 10–12 minutes until edges are set but centers are slightly soft.