INGREDIENTS
200g (1 cup) sugar
Zest of 1 lemon
A pinch of salt
120g (½ cup) melted butter
2 eggs
60ml (¼ cup) lemon juice
5ml (1 tsp) vanilla extract
300g (2 ⅓ cups) all-purpose flour
3g (½ tsp) baking soda
170g (¾ cup) powdered sugar

METHOD
1. Put sugar and lemon zest into one bowl and rub them together until fragrant.
2. Add melted butter, eggs, vanilla, and lemon juice into the bowl of sugar and whisk to combine.
3. In another bowl whisk together flour with salt and baking soda.
4. Add the dry mixture to the liquid base and mix to combine. Cover the bowl with plastic and let sit in the fridge for 4-6 hours.
5. Use an ice cream scooper to scoop portions on the dough, then roll each one into a ball and cover in powdered sugar.
6. Transfer each cookie ball onto a baking sheet and bake for 12-14 minutes at 180°C/350°F.