Instructions

• In a medium bowl, whisk together 1 3/4 cups (210 g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set the bowl aside.
• In the bowl of a stand mixer (or using an electric hand mixer), combine 3/4 cup white sugar, the zest from three lemons, 1/4 cup unsalted butter (room temperature), 1/4 cup neutral oil, and 1 teaspoon pure vanilla extract. Beat on medium speed until very smooth and fluffy, about 1 minute.
• Add 2 drops yellow food coloring gel and mix until evenly distributed.
• Add the 2 large eggs and beat just until incorporated.
• Pour the dry ingredients into the wet mixture and mix on low speed until no visible flour streaks remain and the dough is uniform.
• Cover the dough and chill in the refrigerator for 30 minutes to firm up.
• Meanwhile, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the sifted 3/4 cup powdered sugar in a shallow bowl for rolling.
• Using a medium cookie scoop, portion dough into balls. Roll each ball thoroughly in the sifted powdered sugar so it is well coated.
• Place up to 6 coated dough balls per prepared baking sheet, leaving space between them for spreading.
• Bake one sheet at a time for 12–13 minutes, until the cookie centers are set. The cookies will puff in the oven and then fall slightly as they cool.
• Remove the baking sheet from the oven and let the cookies cool on the sheet until firm enough to transfer, then move them to a wire rack to cool completely. Repeat coating and baking with the remaining dough.