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)

3 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp cornstarch

¾ tsp salt

2 tbsp lemon juice

¼ cup granulated sugar, for rolling and garnishing

Instructions

Step 1: Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy, scraping down the sides as needed. To intensify the lemon flavor, rub the lemon zest with sugar between your fingertips before mixing.

Step 2: Add the egg, egg yolk, and extract(s), then mix again until combined.

Step 3: In a separate bowl, mound the flour with baking soda on top, then add this dry mixture to the wet ingredients.

Step 4: Pour the lemon juice over the baking soda—it will foam, activating the leavening—then mix just until combined. Avoid overmixing.

Step 5: Refrigerate the dough as is, or scoop about 1 ½ to 2 tablespoons of dough into balls and refrigerate. Chill for at least 1 hour.

Step 6: Preheat the oven to 325°F (163°C).

Step 7: Pour ¼ cup granulated sugar into a bowl and roll each dough ball in the sugar to coat evenly.

Step 8: Line baking sheets with parchment paper or silicone mats and place 6-8 cookies per sheet.

Step 9: Bake for 10-12 minutes. Do not overbake—the cookies should remain soft and chewy.

Step 10: When cookies come out warm, gently swirl the baking sheet to help form perfect rounds.

Step 11: Let cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. They will puff up in the oven but settle as they cool.

Step 12: Once cooled, sprinkle with extra granulated sugar and additional lemon zest if desired for a sparkling finish.

Tips & Variations

For a brighter lemon aroma, zest the lemon before juicing and rub the zest with sugar to release oils before mixing.

Substitute half of the granulated sugar with superfine sugar for a more delicate texture.

Add ¼ cup finely chopped white chocolate chips or macadamia nuts for a delicious twist.

Chilling the cookie balls longer than an hour can improve flavor and dough handling.

FAQs

Can I use lemon juice from a bottle instead of fresh lemon juice?

Yes, bottled lemon juice can be used, but fresh lemon juice provides a brighter and more vibrant flavor. If using bottled juice, choose a high-quality, 100% lemon juice for best results.

Why are my cookies not soft and chewy?

Overbaking or using too much flour can dry out the cookies. Make sure to bake just until the edges set and the centers look slightly underbaked. Also, chilling the dough helps maintain moisture and results in a chewy texture.