Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 tsp lemon zest

Instructions:

  1. Beat the softened butter and 3/4 cup sugar until the mixture is pale and fluffy.
  2. Stir in the egg, vanilla extract, lemon juice, and 1 tbsp lemon zest. Beat on medium speed until the batter is smooth and glossy.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
  4. Scoop approximately 1 tablespoon of dough per cookie and roll into a 1-inch ball using your palms.
  5. Drop each ball into the sugar coating bowl and roll until evenly coated in a sandy layer of sugar.
  6. Place balls 2 inches apart on lined baking sheets to allow for slight spreading.
  7. Bake at 350°F (175°C) for 10–12 minutes.
  8. Remove from the oven the moment the edges are set and the tops look crackly, keeping a pale, bright yellow color.
  9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.