Loading...

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This helps prevent the cookies from spreading too much.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place the powdered sugar in a shallow bowl. Scoop out rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the powdered sugar, ensuring it's fully coated.

Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will crinkle as they bake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This helps prevent the cookies from spreading too much.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place the powdered sugar in a shallow bowl. Scoop out rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the powdered sugar, ensuring it's fully coated.

Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will crinkle as they bake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
