Ingredients
Equipment
Method
- Step 1: In a large mixing bowl, using an electric mixer, beat together the softened butter, the 1 1/2 cups of granulated sugar, and the lemon zest on medium speed for 1–2 minutes until the mixture is light and fluffy.
- Step 2: Pour in the fresh lemon juice and crack in the large egg. Beat again until everything is just combined. Do not overmix.
- Step 3: Add the flour, baking soda, and salt to the bowl. Switch to a sturdy spoon or spatula (or use your mixer on the lowest speed just until barely combined) and mix by hand until no dry streaks of flour remain. The dough will be soft.
- Step 4: Cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least 30 minutes, or up to 60 minutes. This chilling time is important.
- Step 5: Once the dough is chilled, take it out of the fridge. While it sits for just a minute, preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat. Grab a small bowl and put the 1/4 cup of rolling sugar in it.
- Step 6: Use a cookie scoop (a 1.5-inch or 2-tablespoon size works great!) to form balls of dough. Roll each dough ball in the sugar to coat it evenly.
- Step 7: Place the sugar-coated dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one.
- Step 8: Bake in your preheated oven for 11–13 minutes. Look for the edges to be set and lightly golden, while the centers still look a tiny bit soft. Do not wait for them to look fully "done" in the middle.
- Step 9: Let the cookies sit on the hot baking sheet for about 5 minutes after they come out of the oven. Then, carefully transfer them to a wire rack using a spatula to cool completely.
Notes
Substitutions & Additions: Add 1/2 teaspoon of lemon extract along with the lemon juice for an even bigger citrus punch. Whisk together powdered sugar with a little lemon juice or milk for a glaze to drizzle over the cooled cookies. White chocolate chips (about 1/2 cup) or poppy seeds (1-2 teaspoons) can be added with the dry ingredients. Try swapping lemon zest/juice for lime or orange for a fun twist!
Tips for Success: Use room temperature butter; cold or melted butter affects texture. Don't overmix the flour once added to avoid tough cookies. Chilling the dough solidifies butter and helps flavors develop. Watch baking time as ovens vary; cookies should be set at edges, soft in the center.
Prep Ahead & Storage: Dough can be made and kept in the fridge for up to 2 days, or form balls, roll in sugar, and freeze. Bake frozen dough balls for an extra 1-2 minutes. Store cooled cookies in an airtight container at room temperature for up to 4-5 days. Freeze baked cookies in a freezer-safe container for up to 3 months; thaw at room temperature.