In a large mixing bowl, cream together 1 cup of softened butter with 1 ¾ cups of granulated sugar until light and fluffy, about 3-5 minutes. Add 1 egg and zest of 2 lemons, mixing until combined.

In another bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually mix into the wet ingredients until a soft dough forms, about 1-2 minutes.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop the chilled dough with a tablespoon, rolling it into balls, then roll each ball in sparkling sugar.

Place them spaced on a parchment-lined baking sheet, about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are soft.

Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.