Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tbsp (6g) lemon zest, freshly grated
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Beat the softened butter and 3/4 cup granulated sugar together until the mixture is pale and fluffy.
  2. Add the egg, lemon zest, lemon juice, and vanilla. Beat on medium speed until the batter is smooth.
  3. Sift in the flour, baking powder, and salt. Mix on low speed just until the flour disappears; do not overmix.
  4. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop 1-inch balls of dough and roll each ball first in 1/4 cup granulated sugar until evenly coated.
  7. Immediately roll the sugar-coated ball in powdered sugar, pressing gently so the powder adheres thickly.
  8. Place balls 2 inches apart on the baking sheet and bake for 10–12 minutes until edges are set and cookies have cracked.