Ingredients
200 g white sugar
115 g softened butter
2 tbsp fresh lemon zest
2 large eggs
15 ml fresh lemon juice
2.5 ml vanilla extract
220 g all-purpose flour
7.5 g baking powder
1.25 g salt
30 g confectioners' sugar for rolling
Directions
Step 1
Gather all the ingredients.
Step 2
In a large bowl, use an electric mixer to beat together sugar, softened butter, and lemon zest until the mixture is light and fluffy, about 3 minutes.
Step 3
In a small bowl, whisk together the eggs, lemon juice, and vanilla until well combined. Slowly beat this mixture into the butter mixture on low speed.
Step 4
In a medium bowl, whisk together the flour, baking powder, and salt. Slowly add this to the egg mixture on low speed until just combined. Do not overbeat; the dough will be sticky. Cover the dough and chill it in the refrigerator for 30 minutes; it will still be sticky after chilling.
Step 5
Preheat the oven to 175°C. Line 2 baking sheets with parchment paper. Form the dough into balls using a cookie scoop or tablespoon, then roll each ball in confectioners' sugar. Place the balls 5 cm apart on the prepared baking sheets. Gently press down on each ball with your hand.
Step 6
Bake in the preheated oven until the centers are just barely set, about 11 to 12 minutes. Allow the cookies to cool on a wire rack completely before storing them in an airtight container.