Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon lemon zest (2 lemons)
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup powdered sugar
  • ½ cup unsalted butter (room temperature)
  • ½ cup vegetable oil
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 Tablespoon fresh lemon juice
  • 1 lemon (zested)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar (sifted)
  • Pinch fine salt (as needed)

Instruction

  • In a small bowl (or your mixing bowl) rub together granulated sugar and 2 teaspoons lemon zest until a sand-like mixture forms. This releases the oil in the zest to infuse the lemon flavor throughout.
  • In the bowl of a stand mixer, add the lemon zest and sugar, powdered sugar, and butter. Cream together butter and sugars until pale in color and fully combined (like a paste). Add oil, eggs, vanilla extract, and lemon juice, mixing until combined.
  • In a separate mixing bowl, sift together flour, cream of tartar, baking soda, and salt. Mix the combined dry ingredients into wet ingredients until just combined.
  • Chill the dough for at least 30 minutes. This helps the cookies hold their shape; if the dough isn't too warm, you can bake them right away if you don't mind a little extra spread/thinner cookies, although the chill is recommended.
  • 20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper. Pour a small amount of granulated sugar into a small bowl for later.
  • Dollop a scoop (#40 scoop) or 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass approximately halfway down, about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat.
  • Bake for 7-10 minutes, or until cookies are just beginning to barely turn golden brown around the edges. See notes about baking sheet type.
  • Let the cookies cool for 1-2 minutes on the baking sheet until set up enough to transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature for up to 4 days.
  • Frosting: In the bowl of a stand mixer, cream butter until smooth. Add juice and vanilla extract to combine. Rub the zest with the powdered sugar for additional flavor (optional) then, in 1/2 cup increments, add the sugar to the butter, beating between each addition until smooth. Continue working until light and fluffy, approximately 2-3 minutes on medium speed. Spread on cooled cookies.