Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 2 tablespoons (12g) fresh lemon zest
  • 1 large egg, room temperature
  • 1.5 tablespoons (22ml) fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (50g) granulated sugar, for coating
  • 1/2 cup (60g) powdered sugar, for coating

Instructions:

  1. Place the 1 cup granulated sugar and 2 tablespoons lemon zest in a large bowl. Using your fingertips, rub the zest into the sugar for 2 minutes until the sugar looks like wet sand and smells intensely fragrant.
  2. Add the 1/2 cup softened butter to the lemon sugar. Beat with a mixer for 3 minutes until the mixture is pale yellow and fluffy.
  3. Add the 1 large egg, 1.5 tablespoons lemon juice, and 1/2 teaspoon vanilla extract. Mix on medium speed until the liquid is fully absorbed and the batter is smooth.
  4. In a separate bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add this to the wet ingredients until no streaks of white flour remain.
  5. Cover the bowl and refrigerate for at least 30 minutes.
  6. Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper to prevent sticking.
  7. Scoop 1 tablespoon of dough and roll into a ball. Roll it first in the 1/4 cup granulated sugar, then generously in the 1/2 cup powdered sugar until completely white and heavily coated.
  8. Space the balls 2 inches apart on the sheets. Bake for 10 minutes until the edges are set and the tops have beautiful cracks.
  9. Let the cookies rest on the hot pan for 5 minutes until they are firm enough to move. Transfer to a wire rack to cool completely.