Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 2 to 3 minutes until it becomes light and fluffy.
- Add the egg, vanilla extract, lemon juice, and lemon zest to the creamed butter mixture. Beat on medium speed until fully incorporated. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear. Do not overmix. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and underbaked.
- Remove the cookies from the oven and let them rest on the hot baking sheet for 5 minutes. This carry-over cooking is essential for achieving that signature chewy texture. Transfer the cookies to a wire rack to cool completely. Once cool, you can lightly dust them with powdered sugar for a professional finish. Arrange them on a bright platter and serve alongside a glass of cold milk or hot tea.
- Cook Time: 25 minutes