1/2cupgranulated sugaror sanding sugar, for rolling cookies
Instructions
Preheat oven to 350*F and line 2 baking sheets with parchment paper or Silpat type baking mats.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, beat the butter until smooth. Add 1 1/2 cups sugar and blend until fully incorporated.
Add lemon zest, egg, vanilla and lemon juice and blend until fully combined.
While mixing on low, slowly pour in the bowl of dry ingredients. Mix just until all of the ingredients are fully incorporated.
Use a 2 Tablespoon sized cookie scoop to scoop dough. Roll balls of dough in a small bowl with sugar, then place about 2 inches apart on the prepared baking sheets.
Bake cookies 8-9 minutes or until cookies are set around the edges and slightly puffy. Let the cookies rest on the baking sheet for 3-4 minutes before moving to a cooling rack.
Notes
Roll the cookies in white or light yellow sanding sugar (versus granulated sugar) for a bit of extra sparkle. Sanding sugar is sold in most craft stores near the cake decorating items.