- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- Zest from 2 lemons
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Equipment Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper (optional but recommended)
- Cookie scoop or tablespoon
Step-by-Step Instructions
When I begin this recipe, the first step is to preheat my oven to 350°F (175°C). This helps ensure everything bakes evenly, which is crucial for those soft, chewy centers. While the oven warms up, I grab my mixing bowl and combine the flour, baking soda, and salt. I whisk them together until well blended. It’s important to take a moment to do this; I once skipped it, thinking it wouldn’t make much difference, but trust me, it’s essential for distributing the leavening evenly.
Next, I move on to cream the softened butter and granulated sugar in another bowl. The process feels magical as the butter transforms into a fluffy, pale mixture. I usually use my stand mixer for this, but I’ve made it work with a hand mixer too. After about 2 to 3 minutes, I add in my egg, fresh lemon juice, lemon zest, and vanilla extract. When I mix it all together, the bright aroma that wafts up is simply incredible. I could stand there and breathe in that zesty scent all day!
Once the wet ingredients are well combined, I slowly add the flour mixture into the butter-sugar blend. At first, I go easy, using a rubber spatula to gently fold the flour in, and watching for any dry patches. My kitchen takes on a warm, inviting vibe as the dough comes together. One tip here: do not overmix; it may lead to a dense cookie, and nobody wants that sad situation. (See the next page below to continue…)