Lemon Sugar Cookies

Directions

1. Adjust oven rack to middle position and preheat oven to 350°. Line 3 rimmed baking sheets with parchment paper or silpats.
2. In a medium bowl, combine the flour, baking powder, salt and baking soda. Whisk together then set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and lemon zest and beat on medium speed until light and fluffy, about 2 to 3 minutes.
4. Scrape down the sides of the bowl and add the egg, yolk, lemon extract and vanilla extract, mixing on low speed until combined.
5. Add the flour mixture and mix on low speed until combined.
6. In a small bowl, combine the sugar and lemon zest for the coating sugar; use your fingers to gently rub the lemon zest into the sugar.
7. Form the dough into balls (about 3 tablespoons/2 oz/57 grams) and roll each ball in sugar to coat. Use the back of a metal measuring cup or glass to flatten each ball into a circle about 2” across.
8. Tip: dip the bottom of the glass into the coating sugar to keep it from sticking.
9. Place 6 cookies on each baking sheet. Bake one pan at a time, rotating halfway through, for 10 minutes. Give the pan a slight tap, then continue baking until the sides of the cookie are light golden brown, 1 to 2 minutes more.
10. Transfer pan to wire rack and let the cookies cool to room temperature. Store in an airtight container at room temperature for 2 to 3 days.