Preheat oven to 375° F. Line baking sheets with parchment (see note).
In a medium bowl, combine dry ingredients (flour, baking powder, and salt). Set aside.
In the bowl of a stand mixer, combine sugar and lemon zest. Mix until the zest is incorporated throughout the sugar (this helps to release all the flavor from the zest).
Add the butter and beat until light and fluffy, at least three minutes. Scrape down the sides of the bowl.
Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Scrape down the sides of the bowl.
Add vanilla extract and lemon oil (see note) and mix to combine. Add dry ingredients, mixing only until just incorporated.
Using a small cookie scoop (see note), portion dough into balls, roll in sugar, and place on prepared baking sheets about 2" apart.
Bake 7-9 minutes, turning the baking sheets around halfway through to ensure even baking. Cookies will be very lightly golden. Allow to cool 10 minutes on cookie sheet, then remove to wire racks to cool completely.Enjoy!
Note on lemon oil: I use lemon oil to heighten the lemon flavor in the cookies. I've found that the oil has more concentrated flavor than lemon extract. If you'd prefer not to buy lemon oil, you can use lemon extract or just add a bit more zest to your dough.Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.Note on cookie scoop: I use a small cookie scoop (1 tablespoon volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner).
Lemon Sugar Cookies https://livetosweet.com/2018/06/08/lemon-sugar-cookies/ June 8, 2018