Step 1
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 2
In a small bowl, rub together the Redpath® Granulated Sugar with the lemon zest until sugar is fragrant and well mixed. Set aside.
Step 3
In a bowl, whisk together the flour, salt, baking powder, and baking soda until thoroughly combined.
Step 4
In the bowl of a stand mixer, using the paddle attachment, cream butter, the lemon-sugar mixture, and the Redpath® Golden Yellow Sugar until creamy and smooth; about 2 to 3 minutes.
Step 5
Add in the egg. Mix until incorporated. Add in the lemon juice and vanilla extract and blend until combined.
Step 6
Add half of the flour mixture into the bowl and mix on medium-low speed until just combined. Add in the remaining flour mixture and mix until combined; do not overmix.
Step 7
Cover bowl with plastic wrap and place into the fridge to chill and rest; at least 30 minutes.
Step 8
With a small ice cream scoop, portion out the cookie dough. Roll the dough between hands and form into a ball. Place onto the prepared baking sheets about 2 inches apart. Gently press dough with your palm or the base of a flat-bottomed drinking glass.
Step 9
Place baking sheets into the freezer to chill; about 5 mins.
Step 10
Remove baking sheets from freezer and place into the preheated oven. Bake for 10 to 12 minutes or until edges are a pale golden brown.
Step 11
Allow cookies to cool on the baking sheets for 10 minutes before carefully removing and placing onto a wire cooling rack to cool completely. Store in an airtight container between parchment or wax paper for up to a week.
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*Zest lemons before cutting and juicing them. Any leftover zest can be placed into a small freezer bag or wrapped in plastic wrap and frozen for future use.
*Roll lemons on work surface while applying pressure before juicing. This breaks the membranes in the lemons, making them easier to juice.
*Dough can be made the night before, wrapped, and chilled in the fridge before scooping and baking the next day.
