These delicious cookies are perfectly crispy on the edges and chewy in the center. They have just the right amount of lemon, balanced with the perfect amount of sweet. I promise you will not be able to eat just one.
Preheat your oven to 350 degrees. lightly spray your cookie sheet with non-stick cooking spray and set aside.
In a large bowl or mixer, cream the butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and lemon juice and continue beating until fully incorporated and fluffy. Scrape sides of mixer and mix again if necessary.
In a separate bowl, stir together the salt, baking powder, baking soda and flour .
Mix the dry ingredients in with the wet ingredients, scraping the sides of the bowl if necessary.
Pour powdered sugar into a bowl. Roll a heaping, rounded teaspoon of dough in the powdered sugar until lightly coated on all sides. Place on baking sheet and repeat with the remaining dough.
Bake for approximately 9-11 minutes, or until the bottoms begin to barely brown and the tops look matte, not shiny. Remove from oven and allow cookies to cool on the baking sheet for about 2 minutes before transferring to them to a cooling rack.
Recipe Notes
If using a dark baking tray, you may want to reduce your baking time by 1-2 minutes.
I have found that a cookie dough scoop is the perfect tool for making your cookies all the same size and shape.