Next, I add the lemon zest to the butter and sugar mixture, letting that citrusy fragrance mingle with the sweetness. Then, I crack in the egg and pour in the vanilla extract and lemon juice, mixing until everything is well incorporated. To bring it all together, I gradually add the dry ingredients to the wet ones, mixing just until I see no more flour streaks. At this point, the dough is soft and a little sticky, which is exactly how I like it! I scoop tablespoon-sized balls of dough and place them a few inches apart on the prepared baking sheets.
Once I’ve got all the dough on the sheets, I gently flatten each ball with the bottom of a glass, which gives that delightful crinkle effect. Now it’s time to bake! I pop the trays in the oven and set a timer for about 10-12 minutes, just until the edges are slightly golden. The aroma filling my kitchen is pure bliss! When the cookies are done, I let them cool on the sheets for a couple of minutes before transferring them to a cooling rack.
Pro Tips for Best Results
One thing I’ve learned after making these cookies a few times is to make sure my butter is at the right temperature. Softened butter should be soft but not melty—it should hold its shape when you press it. This ensures my cookies maintain that lovely chewy texture. I also recommend using freshly grated lemon zest rather than the store-bought stuff; it gives a much brighter flavor that truly elevates the cookies.
Another pro tip is to chill the cookie dough for about 30 minutes if you’re looking for perfectly shaped cookies. This will help them hold their shape while baking, so you don’t end up with flat discs instead of round cookies. Trust me, I learned this the hard way during my first attempt!
Lastly, don’t overbake them! I often take them out when they’re just set and have that golden edge, as they will continue to bake on the trays even after being removed from the oven. This little trick helps me achieve that soft and chewy center that I adore.
Common Mistakes to Avoid
One of the most common mistakes I see—and made myself—was packing flour into the measuring cup. This often leads to cookies that are dry and crumbly instead of soft and chewy. I recommend spooning the flour into the measuring cup and leveling it off for accurate measurements, ensuring my cookies come out just right. (See the next page below to continue…)