Ingredients
Method
- Prepare the lemons. Zest and juice the lemons. Place the zest in a small bowl and set the juice to the side.
- Combine the granulated sugar with the lemon zest. Rub out the oils from the lemon zest using your hands. Set to the side.
- Combine the flour, cornstarch, baking soda, and salt in a medium-sized bowl. Set to the side.
- Cream the butter and the lemon sugar using a hand mixer or a stand mixer with a paddle attachment. Cream the butter with the lemon sugar until light and fluffy, about 2-3 minutes. Add in the lemon juice, eggs, and vanilla, scraping down the sides of the bowl as needed. The dough might look slightly curdled.
- Add the dry mixture to the wet ingredients. Mix until just combined. Then, form the cookie dough balls using a cookie scoop. Set the cookie dough balls on a cookie sheet or bowl and place in the fridge to chill for 2 hours.
- When the cookies are done chilling, preheat the oven and prepare the rolling sugars in two bowls.
- Roll the cookies in the granulated sugar and then the powdered sugar and place on the parchment. Bake the cookies in the oven, about 6 at a time, for 12 minutes. Let the cookies cool on the pan before moving to a cooling rack.
Notes
3 lemons will be enough for the juice and the zest.