Ingredients:

  • 200g granulated sugar
  • 2 tbsp fresh lemon zest
  • 50g extra granulated sugar for rolling
  • 225g unsalted butter, softened to room temperature
  • 1 large egg, room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 0.5 tsp lemon extract
  • 375g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp fine sea salt

Instructions:

  1. In a large mixing bowl, combine 200g granulated sugar and fresh lemon zest. Massage the zest into the sugar with your fingertips for 2 minutes until fragrant and damp.
  2. Add the softened unsalted butter to the lemon sugar. Cream on medium-high speed for 3 minutes using a stand mixer or electric mixer until the mixture is pale and fluffy.
  3. Incorporate the egg, lemon juice, vanilla extract, and lemon extract. Beat for 1 minute until the mixture is silky and fully combined, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and fine sea salt. Slowly add the dry ingredients to the wet ingredients on low speed until just a few streaks of flour remain.
  5. Stop the mixer and use a spatula to finish folding the dough by hand. Ensure you scrape the bottom of the bowl to catch any hidden butter pockets.
  6. Scoop 1.5 tablespoon portions of dough (about 30g each) and roll into smooth balls.
  7. Roll each dough ball in the 50g of extra granulated sugar until completely and heavily coated.
  8. Place dough balls on parchment-lined baking sheets spaced 2 inches apart. Bake at 180°C (350°F) for 10 minutes until the edges are set but the tops look slightly underbaked. Do not overbake.