1-First Step: Preheat your oven to 350°F. Line two baking sheets with parchment paper. This prevents sticking and ensures even baking for perfect lemon sugar cookie recipe results. Gather all ingredients for smooth workflow.

2-Second Step: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. Dry mix distributes evenly for consistent lift.

3-Third Step: Beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar in a large bowl until light and fluffy, about 3 minutes. Use a mixer on medium speed. This step incorporates air for soft lemon sugar cookies.

4-Fourth Step: Mix in 1 large egg, zest of 2 lemons (2 tablespoons), 4 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Beat until combined. Scrape bowl sides for full integration.

5-Fifth Step: Gradually add dry ingredients to wet mixture on low speed until just combined. Avoid overmixing to keep cookies tender. Dough will be soft and sticky.

6-Sixth Step: Cover dough and chill in fridge for 30 minutes. Chilling firms it up, preventing spread for thick, chewy centers in your easy cookies.

7-Seventh Step: Preheat oven if cooled. Scoop 1 1/2-tablespoon portions, roll into balls. Roll each in remaining 1/4 cup granulated sugar. Place 2 inches apart on sheets.

8-Eighth Step: Bake 10-12 minutes until edges turn golden. Centers stay pale. Cool on sheet 5 minutes, then transfer to wire rack. Press balls gently before baking for thicker cookies.

9-Final Step: Enjoy warm or cooled. Total time: 45 minutes active plus chilling. Yield: 24 cookies, each 3 inches. Store as noted below. Troubleshooting: If flat, chill longer; if pale, add 1-2 bake minutes. For visuals, see this lemon sugar cookies recipe.