In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3–4 minutes.

Beat in 1 egg, along with the zest and juice of 1 lemon until well combined.

In a separate bowl, whisk together 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

Gradually integrate the dry ingredients into the wet mixture, stirring until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C) and roll the chilled dough into balls, then coat in coarse sugar.

Place the balls on a baking sheet lined with parchment paper.

Bake for 10–12 minutes until edges are golden and centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.