Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Extra granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to promote even browning. Position oven racks in the upper and lower thirds for consistent heat circulation. If your oven runs hot or cold, consider using an oven thermometer for accuracy. Parchment helps the cookies spread in a controlled way and keeps bottoms from over-browning. Set out a shallow bowl with extra granulated sugar for rolling, and make sure your butter is truly softened for proper creaming.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until the mixture looks uniform and the leaveners are well dispersed. This step prevents pockets of baking soda or powder that could cause uneven rise or bitter bites. Spoon and level the flour instead of scooping directly from the bag, which can compact the flour and lead to dry, dense cookies. If your flour is lumpy, sift it first. Set the dry mixture aside while you prepare the wet ingredients.
- In a large mixing bowl, cream the softened butter and 1 1/2 cups granulated sugar on medium speed for 2 to 3 minutes, stopping to scrape the bowl and beaters as needed. You are aiming for a mixture that is paler in color and noticeably fluffy. Proper creaming dissolves some of the sugar and incorporates air, which creates that coveted tender interior with lightly crisp edges. If the mixture looks greasy or grainy, keep beating until it lightens and increases slightly in volume.
- Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest until fully incorporated and the batter looks smooth and satiny. Adding both zest and juice provides layered lemon flavor: the zest contributes aromatic oils while the juice adds bright acidity. If your mixture appears slightly curdled after adding the juice, do not worry; it will come together once the dry ingredients are added. Continue mixing just until everything is cohesive, scraping the bowl to ensure even distribution of zest.
- Gradually add the dry ingredients to the wet mixture in two to three additions, mixing on low speed just until a soft, uniform dough forms. Avoid overmixing once the flour is added, as excess gluten development can make the cookies tough. If flour remains in pockets along the bowl’s edges, finish folding with a spatula. The dough should be soft but not sticky. For slightly thicker cookies, you may chill the dough for 20 to 30 minutes, though chilling is not required for excellent results.
- Use a tablespoon or a small cookie scoop to portion the dough into even mounds, roughly 1 tablespoon each, about 25 grams per ball. Roll each portion between your palms to create smooth rounds. Drop the dough balls into the bowl of extra granulated sugar and roll to coat completely. A generous sugar coating creates that classic, sparkly finish and adds a faint crunch to the exterior that contrasts with the soft center.
- Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. If you prefer slightly flatter cookies with more pronounced crackling, gently press each dough ball down until it is about three-quarters of an inch thick. For puffier cookies, leave them rounded. Work swiftly so the dough does not warm excessively, which can cause excessive spread in the oven.
- Bake for 9 to 11 minutes, rotating the baking sheets halfway through for even baking. The cookies are done when the edges are lightly golden and set, while the centers look pale and slightly soft. Do not wait for all-over browning; overbaking will lead to dryness and a harder bite. If your oven runs cool, add a minute; if it runs hot, check as early as 8 minutes. The cookies will continue to set from residual heat after they come out of the oven.
Notes
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This brief rest helps the centers finish setting while keeping the bottoms delicate. Once cool, the cookies should have crisp edges and a soft, tender interior with a clean lemon finish. Store in an airtight container at room temperature. If you like an extra pop of citrus, toss a little additional zest into your rolling sugar next time.