Ingredients:

  • 115g Unsalted butter, softened
  • 200g Granulated white sugar
  • 2 Large eggs, room temperature
  • 15ml Freshly squeezed lemon juice
  • 1 tbsp Lemon zest
  • 315g All purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 2 drops Pastel Gel Food Coloring
  • 50g Granulated sugar for coating
  • 120g Powdered sugar, sifted for coating
  • 120g Powdered sugar for glaze
  • 2 tbsp Fresh lemon juice for glaze
  • 0.5 tsp Lemon zest for glaze

Instructions:

  1. Cream 115g softened butter and 200g granulated sugar. Beat for 3 minutes until pale and fluffy. Note: This creates the air pockets needed for a light texture.
  2. Add 2 large eggs, 15ml lemon juice, and 1 tbsp lemon zest. Mix until the batter looks silky and uniform.
  3. Incorporate 2 drops of pastel gel food coloring. Fold gently until the color is streak free. Note: The color will fade slightly during baking, so make it a touch darker than your goal.
  4. Whisk together 315g flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Sift these directly into the wet ingredients.
  5. Cover the bowl with plastic wrap and refrigerate. Chill for at least 2 hours. Note: Chilling makes the dough easier to roll and prevents excessive spreading.
  6. Roll dough into 2.5cm balls. Roll first in 50g granulated sugar, then heavily in 120g powdered sugar. Ensure no dough is visible through the white coating.
  7. Place balls 5cm apart on parchment lined sheets. Bake at 175°C for 10 minutes until the edges are set. Note: The centers should still look slightly soft to the touch.
  8. Whisk 120g powdered sugar, 2 tbsp lemon juice, and 0.5 tsp zest. Drizzle over cooled cookies once they are firm.