Directions

1. 1.      Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2.      In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
3. 3.      In a second large bowl, combine sugar and lemon zest and rub between your fingers until fragrant.
4. 4.      Add olive oil and mix with a spatula until mixture forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
5. 5.      Fill a small dish with more granulated sugar. Scoop dough into 1.5-tablespoon balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
6. 6.      Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.