Ingredients
Method
- Massage the lemon zest and sugar together for a few minutes to extract the oils. Then add the butter and beat with a stand mixer or whisk for a few minutes until light and fluffy.Zest of 2 lemons, 1 cup 200g granulated sugar, ½ cup 110g butter
- Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.1 egg, 3 tablespoon lemon juice, 1 ½ teaspoon lemon extract*
- Combine the flour, baking soda and salt in a small bowl and mix.2 cup 276g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours. This is an important step so don’t skip it
- Preheat the oven to 350F
- Take the cookie dough out of the fridge and scoop it with a spoon or a small cookie scoop. Approximately 1 tablespoon size. Roll into a ball and repeat with the rest of the dough.
- Take each ball and roll in granulated sugar, making sure to cover it well. Once all of them are covered with granulated sugar, roll them in the powdered sugar and cover it well all over.
- Gently place on a cookie tray lined with parchment paper, making sure to leave space between them so they don’t spread into each other.
- Bake the cookies (one baking sheet at a time*) for 14-16 minutes. Once they’re done, they will develop colour on the bottom and the edges of the cookie will be set.*keep the second batch of cookies in the fridge while the first batch is baking.
- Take them out of the oven and leave the cookies on the pan for 10 minutes to cool down. This helps the texture and makes sure you don’t break them.
- Enjoy!
Video
Notes
*If you don't have lemon extract, substitute it with an extra tablespoon of lemon zest
