The final step involves shaping the dough into balls and rolling them in extra sugar. I like using a cookie scoop for this, as it gives me uniform cookies, which in turn bakes evenly. I space them about 2 inches apart on a parchment-lined baking sheet, then pop them in the oven for about 10-12 minutes. I watch closely—overbaking can turn these beauties into crispy disappointments. Once the edges turn lightly golden while the centers appear slightly underbaked, I take them out and let them cool for a few minutes on the sheet before transferring them to a wire rack.
Pro Tips for Best Results
From my experience, the key to these cookies is using fresh lemon juice and zest. I tested a batch once with bottled lemon juice, and it just didn’t have the same bright flavor. Trust me, squeezing your own lemons makes a world of difference. I’ve also found that letting the cookies cool slightly on the baking sheet leads to that irresistible, soft center.
Another tip is to chill your dough for at least 30 minutes before baking. I’ve tried baking them right after mixing, and while they still turn out delicious, chilling really helps them hold their shape and enhances the flavors.
Lastly, don’t skip the extra sugar for rolling! It adds a sparkly finish and a delightful crunch that contrasts beautifully with the soft interior. I usually keep a bowl of it ready next to my workspace when I’m making these cookies, so it’s just a quick roll and done!
Common Mistakes to Avoid
I made a big mistake the first time I baked these cookies. I mistook lemon zest for lemon oil and used too much! It was an overpowering flavor explosion that overwhelmed the sweetness. So, make sure to only use the zest, which brings balanced citrus notes. (See the next page below to continue…)