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Preheat oven to 350 degrees (I use the convection setting).
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Grease light colored baking sheets lightly with non-stick cooking spray and set aside. Or use parchment lined baking sheets.
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In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
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Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
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Pour powdered sugar into a bowl.
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Roll a heaping teaspoon of dough (I use a 1 ½ inch cookie scoop) into a ball and roll in powdered sugar.
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Place on baking sheet and repeat with remaining dough.
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Bake for 8-9 minutes* or until bottoms begin to barely brown and cookies are set.
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Remove from oven and let cookies cool completely.