Step 1

Preheat the oven to 375°F and line a cookie sheet with parchment or a nonstick silicone baking mat. Using a mixer, cream together the butter, sugar, and brown sugar. Add the corn syrup, egg, vanilla and lemon extracts, and mix well.

Step 2

In another large bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 3

Gradually add the flour mixture into the butter mixture, mixing well after each addition.

Step 4

Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and roll it into balls. Place the decorating sugar in a small bowl and roll the dough ball in the sugar to coat. Place them on the prepared cookie sheet about 2 inches apart. (If you find the dough too soft, refrigerate it for about 20 minutes and it should firm up enough to work with.)

Step 5

Bake for about 10 minutes or until the edges are just starting to turn golden brown, being cautious not to overcook. Cool on the baking pan for about 5 minutes before transferring to a wire cooling rack.

Step 6

Work in batches until all the dough has been used. Store cooled cookies in an airtight container.