- 1/2 cup (8 tablespoons) butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar, sifted and reserved
1. Pre-heat oven to 350 degrees Farenheit or 180 degrees Celcius. Line baking sheet(s) with parchment paper and set aside. If you would like to skip the parchment paper, you can always lightly grease or spray the baking tray instead.
2. In a large mixing bowl cream the butter and sugar together with a spatula until light and fluffy.
3. Add the egg, lemon juice, zest and vanilla; beat until well combined.
4. Scrape sides of the bowl, and mix for an additional 30 seconds. Add the dry ingredients to the bowl with the wet ingredients and stir with a wooden spoon until just until combined. Scrape sides of the bowl down with a spatula, and give once more stir just to ensure that you have incorporated everything.
5. Place the powdered sugar in a shallow bowl or pie plate and set aside.
6. Portion cookies with a spring-loaded scoop in generous tablespoon portions or scoop about a tablespoon of the cookie dough and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Cookies should be placed about two inches apart, as they do spread. Repeat with the rest of the dough. I found that the dough was very soft and slightly sticky. If you have the same problem, you can always lightly dust your palms with powdered sugar to keep the dough from sticking to your hands.
7. Bake for 9-10 minutes, or until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for three minutes before transferring to a wire rack to cool completely. Store in an airtight container. These stored well for 4 days, beyond that – I will let you know if they last that long!