Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 6 tablespoons unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup confectioner's sugar

Instruction

  • Preheat your oven to 350 degrees F and line two large baking sheets with silicone baking mats, parchment paper, or spray generously with a non-stick spray (these cookies WILL stick if you don't).
  • In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter and granulated sugar until smooth. Add each egg, one at a time, mixing after each addition. Add the lemon juice, lemon zest, lemon extract and vanilla extract. Mix to incorporate.
  • Next, gently fold the flour mixture into the wet ingredients, just until no dry ingredients remain. Be careful not to over-mix.
  • Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
  • Add the confectioner's sugar to a shallow bowl.
  • Remove the bowl from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner's sugar. Roll the dough into balls in the confectioner's sugar until completely coated. Place on the prepared cookie sheets.
  • Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
  • If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
  • Remove from heat and let cool on the baking sheets for 2-3 minutes before you transfer to a wire rack to cool the rest of the way.
  • Dust with additional confectioner's sugar if you wish. Store in an airtight container for about a week. Enjoy!