Lemon Panko Cookies

Ingredients

• 1 cup powdered sugar (about 4 ounces), plus more for dusting
• 1/2 cup unsalted butter, softened
• 1 1/2 tablespoons grated lemon zest plus 2 tablespoons fresh lemon juice (about 3 lemons), divided
• 1 large egg yolk
• 1/2 vanilla bean pod, seeds scraped, or 1/2 teaspoon vanilla extract
• 4 3/4 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
• 3 1/8 ounces panko (about 1 1/4 cups), plus more for coating

Steps

1. Cream sugar, butter, and lemon zest in a medium bowl with an electric mixer on medium speed until pale in color and mixture is soft and whipped, about 2 minutes.
2. Add egg yolk and vanilla bean seeds (discard pod, or save for another use); beat on medium speed until combined, about 10 seconds. Beat in lemon juice until incorporated, about 15 seconds. Stir in flour and panko using a wooden spoon or spatula until evenly incorporated and a soft dough forms. Cover and chill dough for at least 30 minutes or up to 1 hour.
3. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Pour about 1/2 cup panko in a shallow dish.
4. Shape half of the chilled dough into 14 (1-inch) balls (about 2 teaspoons each). Roll each ball in panko to coat, and place on 1 prepared baking sheet about 1 1/2 inches apart. (Keep remaining dough chilled.)
5. Bake until cookies are golden brown on bottom, 14 to 15 minutes. Slide parchment paper and cookies onto a wire rack; immediately dust with additional powdered sugar. Let cookies cool completely on a wire rack, about 20 minutes. Meanwhile, repeat shaping, rolling, and baking process with remaining dough and second prepared baking sheet.