Lemon Sugar Cookies

Instructions

1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silpat mats.
2. In a large bowl, use an electric mixer to cream together the butter and ¾ cup of the sugar in a large bowl. Beat in the egg, lemon zest, vanilla extract and vanilla bean paste.
3. In a separate bowl, whisk the flour with the salt and baking powder. Add the dry ingredients to the wet ingredients, and stir to combine.
4. Use a 1½-tablespoon scoop to measure out the dough and roll it into balls. Roll each dough ball in the remaining ¼ cup sugar. Arrange the dough balls on the prepared baking sheets about 2 inches apart.
5. Bake until the cookies are set along the outside and light golden on the bottom, about 11 to 15 minutes.
6. Cool for 5 minutes on the trays and then use a thin metal spatula to transfer the cookies to a wire rack to finish cooling. Store the cookies in an airtight container at room temperature for up to 1 week. They may be frozen in the same manner for up to 3 months.