Ingredients

1 cup unsalted butter (room temperature)
1/2 cups powdered sugar
1 teaspoon lemon juice
1/4 teaspoons lemon extract (optional)
1/2 teaspoons salt
2 teaspoons lemon zest
2 1/4 cups flour
2 cups powdered sugar
2 teaspoons lemon zest

Directions

Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.

Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth, then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you’re using a stand mixer, this will just take a minute or so. If you’re using a hand mixer it will take much longer.

Scoop tablespoon sized cookies onto your cookie sheet. These don’t spread so you can crowd them a bit, leaving about 1-2″ between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.

Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they’re completely cool, so they’re perfectly white.

Store cookies in an airtight container for up to 3 days or freeze for up to one month.