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:
- 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.
- 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.
- 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.
- 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.
- Cover the bowl and refrigerate for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper to prevent sticking.
- 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.
- Space the balls 2 inches apart on the sheets. Bake for 10 minutes until the edges are set and the tops have beautiful cracks.
- 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.