Lemon Sugar Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined.
3. Ensure the unsalted butter is at 20–22°C (cool room temperature). In a large bowl, beat the butter and 220 g granulated sugar with a hand mixer for 2–3 minutes, until very light, pale, and fluffy.
4. Add the egg and beat just until fully incorporated, scraping down the sides of the bowl so the mixture is smooth and creamy.
5. Mix in the lemon zest, lemon juice, and vanilla extract until the batter looks silky and slightly thickened, with a bright citrus aroma.
6. Add the dry ingredients to the bowl. Mix on low speed or with a spatula just until a soft dough forms. The dough should be smooth and soft but not overly sticky; if it feels very sticky, let it rest for 5 minutes to firm slightly.
7. Place the remaining 40 g granulated sugar in a shallow bowl. Scoop about 30 g (1½ tablespoons) of dough, roll into a smooth ball between your palms, then roll the ball in the sugar to coat. Arrange on the prepared baking sheets, spacing cookies about 5 cm apart.
8. Bake one sheet at a time for 10–12 minutes at 180°C (350°F), until the edges are lightly golden and set, the tops look matte with slight cracks, and the centers are still pale and soft but no longer glossy.
9. Let the cookies cool on the baking sheet for 5 minutes so they set and the edges start to crisp, then transfer carefully to a wire rack to cool completely, about 15 minutes. The cookies will have crisp edges and tender, soft centers once fully cooled.