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In a large bowl, combine the caster sugar and lemon zest.
Rub the zest into the sugar with your fingers until fragrant — this brings out the oils for maximum lemon flavor!
2. Cream the Butter:
Add the softened butter to the lemon sugar and beat until light and fluffy.
3. Add Wet Ingredients:
Mix in the fresh lemon juice and egg until smooth and fully incorporated.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms.
5. Chill the Dough:
Cover and refrigerate the dough for at least 1 hour. This helps it firm up and gives the cookies their signature crinkle.
6. Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out tablespoon-sized balls of dough and roll them first in granulated sugar, then generously in powdered sugar.
7. Bake:
Place cookies on the prepared baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes, until the cookies have spread and developed crinkly tops but are still soft and pale in color.
8. Cool:
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
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