Ingredients
Dry Ingredients
- 1⅓ cups all-purpose flour (167g)
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 stick unsalted butter, softened (½ cup, 113g)
- ¾ cup granulated sugar (150g)
- 1 Tbsp packed brown sugar (18g)
- 1 tsp vanilla bean paste
- 1 large egg yolk, room temperature
- 2-3 Tbsp fresh lemon zest
Optional
- ¼ cup granulated sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugars: In a medium bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg yolk, fresh lemon zest, and vanilla bean paste until well incorporated into the creamed butter and sugars.
- Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender. For firmer dough, chill the mixture in the refrigerator for about 30 minutes.
- Shape Cookies: Roll the dough into approximately 1½-inch balls or use a 1½ tablespoon cookie scoop. If desired, roll each ball in granulated sugar to coat before placing them onto a parchment-lined baking sheet. Space cookies about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers should look set but still soft.
- Cool and Store: Allow cookies to cool completely on the baking sheet before transferring them to an airtight container. Store at room temperature or freeze for longer storage.
Notes
- Use fresh lemon zest for the best flavor impact; avoid the bitter white pith.
- You can chill the dough for 30 minutes before baking to help control spreading for thicker cookies.
- If doubling the recipe, be sure to measure flour carefully and consider mixing dry ingredients separately to ensure even distribution.
- These cookies keep well in an airtight container for up to one week, or freeze for up to three months.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
