Lemon Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar (divided)
• 2 tablespoons fresh lemon zest (from about 1 small lemon)
• 2 tablespoons fresh lemon juice (from about 1 small lemon)
• 1 large egg
• 2 teaspoons vanilla extract

Instructions

1. 1

   In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

2. 2

   In the bowl of a stand mixer with the paddle attachment (or in a large bowl using an electric hand mixer), cream butter and 1 1/2 cups sugar on medium speed for 3 to 4 minutes or until the mixture is light and fluffy. Beat in lemon zest, lemon juice, egg and vanilla extract until just combined.

3. 3

   Slowly stir in flour mixture just until a dough forms. Cover bowl with plastic wrap; refrigerate dough for at least 1 hour.*

4. 4

   Preheat your oven to 350°F. Line one large baking sheet with parchment paper. Add remaining 1/2 cup sugar to a small bowl.

5. 5

   Scoop and roll chilled dough into balls about 1 to 1 1/2 inches in diameter (about 1 1/2 tablespoons each). Roll each dough ball in sugar, then transfer to prepared baking sheet, spaced about 2 inches apart. (You may have to bake in batches; refrigerate any remaining dough while you bake the first batch.)

6. 6

   Bake for 10 to 13 minutes or until cookies are just set in the centers and lightly golden on the edges (do not overbake). Cool 5 minutes on baking sheet, then transfer to a cooling rack to cool completely.