Created by Kittencal (ADMIN) on February 2, 2015
Step 1: Preheat the oven to 350 degrees F). Set oven rack to second-lowest position.
Step 2: Line a cookie sheet/baking sheet with parchment paper.
Step 3: In a medium bowl, mix together the flour, baking soda, baking powder, salt and lemon zest (use all the zest from one lemon).
Step 4: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter with 1 1/2 cups sugar until pale and fluffy, scraping down the side as necessary (about 3 minutes).
Step 5: With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated.
Step 6: Add the flour mixture and mix on low speed until just combined.
Step 7: Using a spoon, scoop out about 1 heaping tablespoon/s of dough, then gently shape in a even ball. Coat the dough ball/s in granulated sugar.
Step 8: Space the dough balls about 2-inches apart on the cookie sheet.
Step 9: Bake until the edges are cooked but the tops are still puffy, about 8 to 10 minutes (the cookies will be barely golden at the edges and still look ever so slightly uncooked on top, be careful not to overbake, as they scorch easily!).
Step 10: Cool on the cookie sheet for a few minutes, until the tops have fallen and crinkled. Remove to a cooling rack.