Ingredients (serves 15):
- 100 grams (7 tablespoons) soft butter
- 125 grams (½ cup plus 2 tablespoons) sugar
- 1 large egg
- Zest of 1 large lemon
- Juice of 1 large lemon
- 300 grams (2 cups plus 2 tablespoons) all-purpose flour
- ½ packet (5 grams) baking powder
- For coating: granulated sugar and powdered sugar
Instructions (yields about 30 cookies):
- In a mixer fitted with a paddle attachment (or using a hand whisk), beat the butter and sugar until combined. Add the egg and mix for a few more seconds. Stir in the lemon zest, lemon juice, flour and baking powder, mixing just until a soft, uniform dough forms. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Place granulated sugar in one bowl and powdered sugar in another. Shape the dough into balls about the size of a large cherry tomato. Roll each ball first in granulated sugar, then in powdered sugar.
- Arrange the cookie balls on the baking sheet, leaving space between each. Bake for about 12 minutes, until lightly golden with cracks forming on top. The cookies should remain soft.
- Let cool completely before serving. Store in an airtight container.