Ingredients
Wet Ingredients
- 12 tbsp unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 tbsp lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
- 2 tbsp lemon juice
Dry Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
For Garnishing
- ¼ cup granulated sugar, for rolling & garnishing
Instructions
- Mix Butter, Sugar, and Lemon Zest: Beat the softened butter, 1 ½ cups granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy. Scrape down the bowl as needed to ensure even mixing. Rubbing lemon zest and sugar together before mixing can help release more lemon oil for enhanced flavor.
- Add Eggs and Extracts: Add the whole egg, egg yolk, and lemon extract (or lemon and vanilla extracts) to the butter mixture. Mix again until combined thoroughly.
- Incorporate Dry Ingredients: In a mound, add the all-purpose flour, baking soda, cornstarch, and salt on top of the wet mixture. Pour the lemon juice atop the baking soda to activate foaming. Mix just until the dough comes together; be careful not to overmix to maintain softness.
- Chill the Dough: You can refrigerate the dough either as a whole or scoop and roll into cookie-sized balls (~1 ½ to 2 tablespoons each). Chill in the refrigerator for at least 1 hour to firm up and develop flavors.
- Prep for Baking: Preheat the oven to 325°F. Place about ¼ cup granulated sugar in a bowl and roll each dough ball in the sugar for a sparkling coating. Line two baking sheets with parchment paper or silicone mats and place 6-8 cookies per sheet to allow space for spreading.
- Bake the Cookies: Bake the cookies for 10-12 minutes. Do not overbake as the cookies need to remain very soft and chewy. Right after removing from the oven, swirl the pan gently to shape the cookies into perfect circles.
- Cool Properly: Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. The cookies will appear puffy initially but will settle as they cool.
- Final Touch: Sprinkle extra granulated sugar and additional lemon zest on top of the cooled cookies for added sparkle and intensified lemon aroma.
Notes
- For best flavor, rub the lemon zest into the sugar before creaming with butter.
- Do not overmix once flour is added to keep cookies soft.
- Chilling the dough is essential to prevent spreading and to develop flavors.
- Swirling the cookie sheet after baking helps cookies keep a nice round shape.
- These cookies freeze well — store baked or dough balls in an airtight container.
- You can substitute lemon extract with fresh lemon zest and vanilla extract if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
