Lemon Cirkle Cookies

1. Begin by whisking together the sugar, lemon zest, and salt in a large bowl. To intensify the flavors, use your fingertips to rub the sugar and zest together until the mixture feels like damp sand. Add the melted butter, eggs, lemon juice, and vanilla to the mixture and whisk until fully combined.

2. In a separate small bowl, whisk together the flour and baking soda. Add the flour mixture to the sugar mixture and fold until well incorporated. Cover the dough and refrigerate for at least 4 hours or up to 12 hours.

3. Next, preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside a small bowl of confectioners’ sugar.

4. Using a 1 ½ tablespoon spring-loaded scoop, or a heaping tablespoon, scoop 12 balls of chilled cookie dough. Roll each scoop between your palms to form smooth balls and coat them generously in confectioners’ sugar. Place the sugar-coated dough balls 1 1/2 inches apart on the lined baking sheet.

5. Bake the cookies for 12 to 14 minutes, or until the tops crack and the bottom edges begin to brown.

6. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Repeat the scooping and baking process with the remaining dough.

These easy-to-make shortbread cookies can be stored in an airtight container for up to 5 days.