Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon fresh lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar (for rolling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies do not stick and helps them bake evenly without over-browning the bottoms.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. You can use a hand mixer or a sturdy whisk. This process incorporates air, which gives the cookies their soft texture.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the bowl. Beat the mixture again until everything is well combined. The batter might look slightly curdled because of the lemon juice, but do not worry; it will smooth out once you add the dry ingredients.
- Stir in the baking soda and salt. Gradually add the all-purpose flour to the bowl. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cookies tough. Stop as soon as you see no more streaks of flour.
- Scoop about one tablespoon of dough at a time and roll it into a ball. If you want a “crinkle” look, roll each ball in a small bowl of powdered sugar until fully coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 9 to 11 minutes. The cookies should look set on the edges but still appear slightly soft in the center. Do not wait for them to turn brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 20 minutes