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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, place the softened unsalted butter. Pour 3/4 cup (150 g) granulated sugar over the butter.

Using a hand mixer, combine the butter and sugar until it forms a crumbly mixture.

Grate 2-3 tablespoons of lemon zest directly into the butter and sugar mixture. Add the 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, 1 large egg yolk, 1 1/3 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the bowl.

Continue mixing the ingredients with the hand mixer until the lemon zest and all other ingredients are incorporated, and the mixture is well combined and appears fluffy.

Take a portion of the prepared dough and roll it between your palms to form a small, round ball. Repeat with the remaining dough.

If desired, place the 1/4 cup granulated sugar for coating in a small bowl. Roll each dough ball in the sugar until fully coated.

Place the sugar-coated dough balls onto the prepared baking sheet, spaced apart to allow for spreading.

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, place the softened unsalted butter. Pour 3/4 cup (150 g) granulated sugar over the butter.

Using a hand mixer, combine the butter and sugar until it forms a crumbly mixture.

Grate 2-3 tablespoons of lemon zest directly into the butter and sugar mixture. Add the 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, 1 large egg yolk, 1 1/3 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the bowl.

Continue mixing the ingredients with the hand mixer until the lemon zest and all other ingredients are incorporated, and the mixture is well combined and appears fluffy.

Take a portion of the prepared dough and roll it between your palms to form a small, round ball. Repeat with the remaining dough.

If desired, place the 1/4 cup granulated sugar for coating in a small bowl. Roll each dough ball in the sugar until fully coated.

Place the sugar-coated dough balls onto the prepared baking sheet, spaced apart to allow for spreading.

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
