- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- Zest from 2 lemons
- 2 large eggs
- Juice from 2 lemons
- 2-3 tbsp sugar, for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar, lemon juice and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set. Edges should be slightly firm.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 4 dozen