Ingredients:

  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) powdered sugar, plus more for dusting
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice, freshly squeezed
  • Zest of 2 large lemons
  • 2 ¼ cups (280g) all-purpose flour
  • ¼ teaspoon salt

Instructions:

  1. Cream Butter and Sugars: Beat softened butter, granulated sugar, and powdered sugar together until light and fluffy.
  2. Add Wet Ingredients: Beat in egg yolk, vanilla extract, lemon juice, and lemon zest until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour and salt.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 45 minutes.
  6. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheets, leaving some space between each cookie. Alternatively, roll out the dough and use cookie cutters.
  8. Bake: Bake for 10-12 minutes, or until the edges are just beginning to brown. The centers should still be soft.
  9. Cool and Dust: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar before serving.