Step 1

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat again until combined.

Step 2

Add flour, baking powder, baking soda and salt. Add lemon zest and juice. Beat briefly until soft cookie dough forms. Stir through chocolate chips, if using.

Step 3

Cover cookie dough with plastic wrap and refrigerate for 1 hour.

Step 4

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Step 5

Set out your sugars in two bowls ready for rolling. Then scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll into balls using your hands.

Step 6

Roll each cookie dough ball first in the white sugar and then in the icing sugar, before placing on your prepared trays. Leave room for cookies to spread in the oven. Repeat until all cookie dough balls have been coated in the two sugars.

Step 7

Do a quick check and if any of your cookie dough balls aren’t looking completely covered in icing sugar, roll them again. Don’t shake off the excess sugar.

Step 8

Bake cookies for approximately 12-13 minutes or until they’ve spread out and developed a crinkly top. Leave to cool for 10 minutes before carefully transferring to a wire rack to cool completely.