Ingredients
Method
- Preheat your oven to 350°F.
- In a stand mixer fitted with the paddle attachment or using a hand mixer, cream together the softened butter, confectioners' sugar, salt, vanilla extract, and lemon zest until light and fluffy, about 1 to 2 minutes.
- Add the flour and mix just until the dough comes together. Give it a final stir by hand to ensure everything is evenly incorporated.
- Using about 1 tablespoon of dough per cookie, roll each portion into a ball and place on an ungreased baking sheet, spacing them about an inch apart.
- Bake for 10 to 12 minutes. The cookies will still be pale and very soft when they come out of the oven; do not overbake. Let them cool partially on the baking sheet before gently transferring to a wire rack.
- While the cookies are still barely warm, roll them in confectioners' sugar. Once they are completely cool, give them a second coat. If your confectioners' sugar is lumpy, sift it before coating.
Nutrition
Notes
For extra lemon flavor, add 1/2 teaspoon of lemon extract along with the vanilla. Store cookies in an airtight container at room temperature for up to a week. You can make the dough ahead and refrigerate it for up to 3 days before baking. Avoid overbaking; the cookies should be set but not browned. These cookies freeze well; roll in powdered sugar after thawing.