Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (6g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 tsp (1g) lemon zest, finely grated

Instructions:

  1. Cream the softened butter and granulated sugar in a large bowl using a mixer on medium-high speed until the mixture is pale and fluffy. Beat in the lemon zest and vanilla extract.
  2. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture on low speed.
  3. Stir in the lemon juice last, mixing just until the dough comes together into a soft, cohesive ball.
  4. Preheat oven to 350°F (175°C). Scoop about 1 tablespoon of dough and roll it between your palms to create a smooth sphere. Place on a parchment-lined sheet about 2 inches apart.
  5. Bake for 12–14 minutes; the cookies should remain pale and not brown on top.
  6. While cookies are still hot from the oven, drop them into a bowl of powdered sugar and lemon zest. Roll them gently to coat and transfer to a wire rack to cool completely.
  7. Once completely cooled, roll the cookies a second time in fresh powdered sugar to achieve a professional white finish.