Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 2 tbsp (12g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (15ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) lemon zest

Instructions:

  1. Zest the lemons before juicing. In a small bowl, combine 1/4 cup granulated sugar and 1 tsp lemon zest for the coating; set aside. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Using an electric mixer, beat the softened butter, 3/4 cup granulated sugar, and brown sugar until pale and fluffy (approximately 2-3 minutes).
  3. Add the egg, 2 tbsp lemon zest, and vanilla extract, beating on medium speed until the mixture is smooth and fully emulsified.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients on low speed.
  5. Stir in the fresh lemon juice by hand using a spatula. Stop mixing as soon as the flour streaks disappear to ensure a tender crumb.
  6. Scoop rounded tablespoons of dough and roll into balls. Roll each ball in the lemon sugar coating until evenly coated.
  7. Place cookies 2 inches apart on the prepared baking sheets and bake for 9–11 minutes.