Lemon Sugar Cookies Recipe in 24 Minutes

Instructions:

1. Prep the oven. Preheat your oven to 180°C and line two large baking sheets with parchment paper.
2. Infuse the sugar. In a small bowl, combine 300g granulated sugar and 2 tbsp fresh lemon zest. Use your fingers to rub the zest into the sugar until the sugar looks damp and smells intensely fragrant.
3. Cream the fats. Beat 226g softened butter and the lemon infused sugar in a stand mixer until the mixture is pale and fluffy. This usually takes 3 to 5 minutes on medium high speed.
4. Emulsify the liquids. Add 1 large egg, 1 tbsp fresh lemon juice, and 5ml vanilla extract. Beat until completely combined and velvety.
5. Whisk the dry. In a separate bowl, whisk together 345g flour, 8g cornstarch, 5g baking soda, 2g cream of tartar, and 2g fine sea salt.
6. Combine the dough. Slowly add the dry ingredients to the wet. Mix on low until just a few streaks of flour remain, then finish by hand with a spatula.
7. Scoop and roll. Form 2 tablespoon sized balls of dough. Place them on the trays, leaving 5 cm of space between them. Do not flatten them.
8. Bake the batch. Bake for 9 to 11 minutes until the edges are set and the tops have lost their shine.
9. Cool properly. Let the cookies sit on the hot pan for 5 minutes, then move them to a wire rack until they are completely cool to the touch.
10. Glaze and finish. Whisk 120g powdered sugar with 30ml lemon juice. Drizzle over the cooled cookies and sprinkle with 1 tsp extra zest until the glaze shatters when bitten.