Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Zest of 2 large lemons
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• ½ cup granulated sugar (for rolling)

Instructions

1. Preheat & Prep
   • Preheat the oven to 350°F (175°C).
   • Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Mix Dry Ingredients
   • In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Infuse Sugar with Lemon
   • In another small bowl, combine the granulated sugar and lemon zest.
   • Use your fingers to rub them together until the mixture is fragrant.
4. Make the Dough
   • In a large mixing bowl, beat the butter and lemon-infused sugar until smooth and creamy.
   • Add the egg, vanilla extract, and lemon juice, mixing until well incorporated.
   • Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
5. Shape & Coat
   • Scoop rounded tablespoons of dough and roll them into balls.
   • Roll each dough ball in the extra granulated sugar before placing them on the prepared baking sheets, spacing them about 1½ inches apart.
6. Bake & Cool
   • Bake for 8 to 10 minutes, or until the edges are lightly golden and the cookies are set.
   • Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Storage Tips

• To keep cookies soft, store them in an airtight container with a slice of bread.

Nutrition