Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Zest of 2 large lemons
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar (for rolling the cookies)

Instructions

1. Prepare:
   • Preheat your oven to 350°F (177°C).
   • Line baking sheets with parchment paper or silicone mats and set aside.
2. Mix Dry Ingredients:
   • In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Zest Sugar:
   • In another small bowl, combine granulated sugar and lemon zest.
   • Use your fingers to rub them together until fragrant and well mixed.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat butter and the lemon sugar mixture until smooth and creamy.
5. Add Wet Ingredients:
   • Add egg, vanilla extract, and lemon juice to the creamed mixture.
   • Beat until well combined.
6. Combine with Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture.
   • Mix until just combined — do not overmix.
7. Shape Cookies:
   • Scoop rounded tablespoons of dough and roll into balls.
   • Roll each ball in granulated sugar for coating.
   • Place on prepared baking sheets, spacing them about 1 ½ inches apart.
8. Bake:
   • Bake for 8-10 minutes, or until the cookies are lightly browned at the edges and set in the center.
9. Cool:
   • Let the cookies rest on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.

Tips for Soft Cookies:

• To maintain softness, store the cookies in an airtight container with a slice of bread.

Nutrition