Ingredients
- 1 1/4 cups plus 3 Tbsp. sugar
- zest of two Meyer lemons
- 2 sticks unsalted butter (1 cup), softened
- 3 egg yolks
- 1/3 cup Meyer lemon juice
- 1 tsp. vanilla
- 2 3/4 cups flour
- 1/2 tsp. salt
- 2 1/4 tsp. baking powder
1. Preheat your oven to 350 degrees F. Line two baking sheet with parchment paper or silicone liners.
2. In a food processor, combine all of the sugar and the lemon zest. Process until combined. Reserve 3 Tbsp. of the lemon-sugar and set side for rolling the cookies in.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the remaining 1 1/4 cups sugar until light and fluffy. Add eggs and beat well to incorporate. Add the lemon juice and vanilla. Mix until combined.
4.In a medium bowl, use a whisk to mix together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined.
5. Portion out tablespoon-fuls of dough and roll in reserved sugar and place on baking sheets.
6. Bake for 12-15 minutes, switching baking sheets halfway through. Transfer cookies to a rack to cool completely.
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