1. Prep the Oven

• Preheat your oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:

  • 2 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt
    Set aside.

3. Cream Butter and Sugar

• In a large bowl, use a hand or stand mixer to beat:

  • 1 cup softened unsalted butter

  • 1 1/2 cups granulated sugar
    Beat on medium speed until light and fluffy (2–3 minutes).

4. Add Wet Ingredients

• Mix in:

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest
    Beat until fully combined.

5. Combine Wet and Dry

• Slowly add the dry ingredients to the wet ingredients, mixing on low speed until a soft, uniform dough forms. Do not overmix.

6. Shape the Dough

• Scoop 1-tablespoon portions of dough and roll into balls.

• Roll each ball in the extra 1/4 cup sugar until fully coated.

• Place the dough balls 2 inches apart on the prepared baking sheets.

7. Bake

• Bake for 9–11 minutes, or until the edges are lightly golden and the centers are just set.

• The cookies will continue to cook on the sheet after removal.

8. Cool

• Let cookies cool on the baking sheet for 5 minutes.

• Transfer to a wire rack to cool completely.