Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs (100g)
  • 2 tbsp (12g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • ¼ cup (50g) granulated sugar
  • 1 tbsp (6g) fresh lemon zest
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 drop (0.5ml) lemon extract

Instructions:

  1. Combine 1 cup granulated sugar and 2 tbsp lemon zest in a bowl. Rub the zest into the sugar with your fingertips for 30 seconds until fragrant.
  2. Cream the infused sugar and softened butter using an electric mixer until pale and fluffy (about 2-3 minutes).
  3. Beat in the eggs and vanilla extract one at a time.
  4. In a separate bowl, whisk together flour, baking soda, and salt; gradually stir into the wet ingredients until just combined.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll into 1-inch balls.
  6. Roll each dough ball in the lemon sugar coating (mixture of 1/4 cup sugar and 1 tbsp zest).
  7. Place 12 cookies per sheet, 2 inches apart. Bake for 9-11 minutes until edges are set but tops remain soft.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  9. Optional: Whisk powdered sugar, lemon juice, and lemon extract until smooth and drizzle over completely cooled cookies.