No need to look for another recipe for the best lemon cookies--this is the one.
Ingredients
1½ cups (7½ ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup powdered sugar
1¼ cups (8¾ ounces) granulated sugar
4 teaspoons grated lemon zest plus 2 tablespoons lemon juice
4 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder and salt together in medium bowl. Place powdered sugar in a small bowl and set aside.
Process granulated sugar and lemon zest in food processor until finely ground, about 30 seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and process until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
Roll 1½ tbsp. dough into balls, toss in powdered sugar, and space them 2 inches apart on prepared sheets. Bake the cookies one sheet at a time until the cookies are cracked and set on top but still look moist within the cracks, about 10 to 12 minutes. Be sure to rotate the sheet halfway through baking.
Let cookies cool on sheets for 5 minutes then transfer to a wire rack to cool completely.
Notes
This recipe is from America's Test Kitchen
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/12/lemon-cookies-and-snapshots-from-maui/