Ingredients
Method
Preparation
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour and salt.
- Gradually add the flour mixture to the butter mixture, blending gently until a soft dough forms.
- Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Baking
- Bake for 15-18 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Allow the cookies to cool on the sheet for 5 minutes, then gently roll them in powdered sugar while still warm.
- Transfer to a wire rack to cool completely. Once cooled, dust with additional powdered sugar if desired.
Notes
Store the cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. For variations, try adding poppy seeds or other citrus zests.