Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened
  • 1 cup (200g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 tsp (2.5ml) Pure lemon extract
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 1 tbsp Fresh lemon zest
  • 2 cups (250g) All-purpose flour
  • 1 package (3.4 oz) Instant lemon pudding mix
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup (100g) Granulated sugar for coating
  • 1/2 cup (60g) Confectioners' sugar for coating

Instructions:

  1. In a large bowl or stand mixer, cream together the softened butter and 1 cup of granulated sugar for approximately 3 minutes until pale and fluffy. Beat in the egg, lemon juice, lemon zest, vanilla extract, and lemon extract until the mixture is fully emulsified.
  2. In a separate medium bowl, whisk together the all-purpose flour, instant lemon pudding mix, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing only until no streaks of flour remain.
  3. Scoop approximately 1.5 tablespoons of dough and roll into smooth balls. Roll each ball first in the 1/2 cup of granulated sugar, then immediately in the confectioners' sugar to create a heavy coating.
  4. Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper. Bake at 350°F (175°C) for 9 to 11 minutes until the edges are set and the tops have cracked. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.