Ingredients
Scale
- ⅔ cup (150g) salted butter, softened
- 1 cup plus 2 tbsp (225g) granulated sugar
- 2 tablespoon lemon zest
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon (40g) granulated sugar
- 1 teaspoon lemon zest
Instructions
- In a large bowl, mix the softened butter, sugar, and lemon zest with an electric hand mixer for 1-2 minutes until pale and fluffy.
- Add the egg and mix until well combined, followed by the egg yolk, vanilla, and lemon juice until smooth and creamy.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, folding until just incorporated. The dough should be soft but not sticky.
- Cover the dough and refrigerate for 2 hours.
- Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
- Prepare the lemon sugar by combining sugar and lemon zest in a small bowl, rubbing them together until fragrant.
- Using a cookie scoop, portion the dough into balls, roll them in the lemon sugar, and place them on the prepared sheets with 3 inches between each ball.
- Bake for 9-11 minutes until the edges are lightly golden but the centers remain soft. Let cookies cool on the trays for 2 minutes before transferring to a wire rack.
Notes
For extra lemon flavor, rub the lemon zest with the sugar before adding to the mixture.
Ensure the butter is softened for better mixing results.
Do not over-bake to maintain the chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 10g
- Sodium: 78mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.