Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: Extra sugar for rolling
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Use an electric mixer on medium-high speed for about 2 minutes. This process incorporates air, which helps create the delicate structure of the thin cookie.
- Add the egg, fresh lemon zest, lemon juice, and vanilla extract to the creamed butter. Beat on medium speed until the mixture is fully combined and smooth. Scrape down the sides of the bowl to ensure all the zest is evenly distributed.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix only until the flour disappears to avoid developing too much gluten, which would make the cookies tough instead of crispy.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop small mounds of dough—about 1 tablespoon each—and place them 2 inches apart on the sheets. These cookies spread significantly, which is what makes them so delightfully thin and crunchy.
- Bake for 10 to 12 minutes, or until the edges are golden brown. The centers might still look a bit pale, but they will firm up as they cool. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and reach peak crispiness.
- Cook Time: 25 minutes