Ingredients
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy.
- Beat in the egg, fresh Meyer lemon juice, lemon zest, and vanilla extract on medium speed until the batter is smooth and fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- With the mixer running on low, gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together and no streaks of flour remain.
- In a small shallow bowl, stir together the remaining sugar and lemon zest to create the coating.
- Scoop out about 1.5 tablespoons of dough per cookie and roll into 1-inch balls. Roll each ball in the lemon sugar until evenly coated.
- Place the dough balls 2 inches apart on a parchment-lined baking sheet and bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are set.
- Remove the cookies from the oven. While still warm, whisk together the powdered sugar and remaining lemon juice until smooth, then drizzle or brush the glaze over the cookies.
Nutrition
Notes
If Meyer lemons are unavailable, regular lemons work well; add a little extra zest for a stronger citrus kick.
Softened butter is key: cold butter won't cream properly, and melted butter changes the texture.
To keep cookies soft, avoid overbaking; pull them out when the edges are set and centers still look slightly underdone.
Dough can be refrigerated for up to 3 days; roll in lemon sugar just before baking.
Store baked cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls on a sheet pan, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding 1 to 2 minutes.
For a classic finish, sprinkle with a little flaky sea salt after glazing.