Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- 1 tbsp edible pearl dust (optional)
- 2 tbsp lemon sugar syrup (1:1 sugar:lemon juice, heated & cooled), for spoon glaze
- Edible gold or silver luster dust for finishing
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter and sugars until light and fluffy, about 3 minutes.
- Add egg and vanilla, mixing until combined.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients.
- Stir in lemon zest until just incorporated.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Bake for 10–12 minutes until edges are golden.
- Cool on pans 5 minutes, then transfer to wire racks.
- Mix lemon sugar syrup with a pinch of luster dust and brush lightly over cooled cookies.
- Gently dabpearl dust or luster dust for magical shimmer.
Notes
- For a stronger lemon flavor, increase zest to 2 tsp.
- To keep cookies soft, store in an airtight container with a slice of bread.
- For a non-shimmer version, skip luster dust and serve with lemon curd on the side.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 112 Kcal
- Sugar: 8g
- Sodium: 78mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 21mg
