- ½ cups Butter, Softened
- 1 cup Granulated Sugar
- ½ teaspoons Vanilla Extract
- 1 whole Egg
- 1 teaspoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ¼ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- ½ cups Powdered Sugar
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.
Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.