Makes about 24 cookies
Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
½ teaspoon vanilla extract
1/2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 whole egg, beaten
¼ teaspoons table salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 ½ cup flour
½ cup powdered sugar
Instructions
Preheat oven to 350 degrees. Cover two baking sheets with parchment paper and set aside.
In a mixer, using the flat beater attachment, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
Slowly combine flour, salt, baking soda, and baking powder until the dough starts to come together. Scrape sides of the bowl and mix again briefly. Do not over-beat.
Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.