Worth the possible EpiPen Jab Cookies

The irony is not lost of me that I asked my daughter to make these cookies and I'm 100% allergic to them... could not even be in the house when she made them, could not help her figure out how to zest or juice a lemon, but I will also say that I tasted one, didn't die, and they are amazing. I saw these cookies and figured they'd be amazing but also so packed with lemony goodness that I would likely need to stay away. My girly tackled this new recipe with a few hints and helps. Something else I was super proud of... she involved her brother in making them. He was the official dough ball sugar roller. I did sneak one of them so far and they are amazing. She served them at a dinner we hosted and everyone loved them. I just may have to sneak another with a Benadryl chaser.

Easy Lemon Sugar Cookies
Lemon Sugar:
⅓ cup (71 g) granulated sugar
2-3 teaspoons fresh lemon zest (from one large lemon)
Cookies:
1 cup (227 g) butter, softened to room temperature (not too soft!)
1 ½ cups (318 g) granulated sugar
1 tablespoon fresh lemon zest (from one large lemon)
1 large egg
¼ cup fresh lemon juice
½ teaspoon vanilla extract
2 ¾ cups + 2 tablespoons (409 g) all-purpose flour (see note)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the lemon sugar, combine the sugar and zest in a bowl and rub the lemon zest into the sugar with your fingers until super fragrant and the zest and sugar are evenly and well combined. Set aside.
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter, granulated sugar and lemon zest until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed. It will look a bit curdled; that's totally fine.
Add the flour, baking soda, baking powder and salt and mix until combined. Don't over mix – just mix until no dry streaks remain.
Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop).
Stir or crumble the lemon sugar to break up any clumps. Roll cookie dough balls in lemon sugar and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
Bake for 9-11 minutes until slightly crackly on top (don't over bake).
Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.