Lemon Cookies
Soft, chewy cookies with a proper lemony punch and a crinkly sugar-zest crust.
Tools
- Stand or Hand Mixer with mixing bowl
- Baking Sheet
- Parchment Paper or Silicone Mat
- Small Bowl for the sugar coating
- Zester or Microplane
Ingredients
| amount | ingredient |
|---|---|
| 2/3 cup | Salted Butter ↳ softened |
| 225 g | Granulated Sugar |
| 2 Tbsp | Lemon Zest |
| 1 | Large Egg Yolk |
| 1 | Large Egg |
| 1 Tbsp | Lemon Juice ↳ fresh squeezed is best |
| 1 Tbsp | Vanilla Extract |
| 2 cups | All-purpose Flour |
| 3/4 tsp | Baking Soda |
| 1/2 tsp | Baking Powder |
| 1/4 tsp | Kosher Salt |
| amount | ingredient |
|---|---|
| 3 Tbsp | Granulated Sugar |
| 1 tsp | Lemon Zest |
Instructions
- 1
Combine the butter, sugar, and lemon zest in an electric mixer. Beat at medium speed for 1–2 minutes until slightly fluffy.
- 2
Add the whole egg and mix until fully incorporated.
- 3
Add the egg yolk, vanilla, and lemon juice - mix until the mixture turns creamy.
- 4
Add the flour, baking soda, baking powder, and salt. Mix at low speed just until a dough forms.
- 5
Cover the bowl and refrigerate for at least 1 hour - overnight is better.
- If you have extra lemon juice, work a little more into the dough before chilling. It really helps the flavor stand out.
- 6
Combine the coating sugar and lemon zest in a small bowl and mix well.
- 7
Roll the dough into roughly 1–2 oz balls and toss in the coating. Place on a lined baking sheet.
- 8
Bake for 9–10 minutes. The edges should be just set; the center should look slightly underdone.
- Let cookies rest on the sheet for 5 minutes before moving, they firm up as they cool.
- The finished cookie should be soft and slightly chewy in the middle.