Ingredients:

  • 113g unsalted butter, softened
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 15g fresh lemon zest
  • 15ml fresh lemon juice
  • 5ml vanilla extract
  • 280g all-purpose flour
  • 2.5g baking soda
  • 2.5g cream of tartar
  • 1g fine sea salt
  • 50g granulated sugar
  • 20g powdered sugar
  • 5g fresh lemon zest

Instructions:

  1. Mix 50g granulated sugar, 20g powdered sugar, and 5g lemon zest in a small bowl.
  2. Beat 113g softened butter and 150g sugar until pale, fluffy, and significantly lightened.
  3. Whisk in 1 large egg, 15g lemon zest, 15ml juice, and 5ml vanilla extract.
  4. Combine 280g flour, 2.5g baking soda, 2.5g cream of tartar, and 1g salt in a separate container.
  5. Gradually add the dry ingredients to the wet until a soft, non sticky dough forms.
  6. Scoop roughly 30g portions (about 1.5 tablespoons) and roll into smooth balls.
  7. Roll each ball thoroughly in the sugar coating until completely white and sparkling.
  8. Place balls on prepared sheets 5cm apart to allow for spreading.
  9. Heat at 180°C for 10 minutes until edges are set and tops are beautifully crackled.
  10. Let rest on the pan for 5 minutes before transferring to a wire rack.