Ingredients
Scale
- 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 lemon + 1 tsp 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 & garnishing
Instructions
- Beat butter, sugar, and lemon zest in a stand mixer for 3-4 minutes until light and fluffy.
- Add eggs and extract(s), mix until combined.
- Add dry ingredients (flour, baking soda, cornstarch, salt) with lemon juice on top; mix until just combined.
- Refrigerate dough for at least 1 hour, either as a whole dough or rolled into 1½–2 tbsp balls.
- Preheat oven to 325°F. Roll dough balls in granulated sugar.
- Place 6–8 cookies per lined baking sheet. Bake 10–12 minutes. Do not overbake.
- While warm, gently swirl cookies to perfect the shape. Cool 5 minutes on sheet, then transfer to a wire rack.
- Sprinkle tops with extra granulated sugar and optional lemon zest.
Notes
- If using salted butter, omit additional salt in Step 3.
- Store in an airtight container for 3–4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian