Lemon Pixie Cookies for 24 Servings: Shatter Crisp Baked

Instructions:

1. Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
2. Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully emulsified and smooth.
3. Whisk the flour, baking soda, and salt in a separate bowl.
4. Slowly blend the dry ingredients into the wet mixture on low speed until just combined.
5. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (175°C).
7. Scoop rounded tablespoons of dough and roll into 1-inch balls.
8. Roll each ball first in granulated sugar, then generously in powdered sugar.
9. Place 2 inches apart on parchment-lined sheets.
10. Bake for 10–12 minutes until the bottoms are light gold and the tops have cracked, but the centers still look slightly soft.