Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter, 1 cup of granulated sugar, and powdered sugar together with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Beat again until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 60 minutes.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball in the remaining 1/4 cup of granulated sugar to coat.
- Place dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Don't Skip Chilling the Dough: This is the most important step to prevent cookies from spreading and ensures a chewy texture.
Fresh Lemon is Best: For the brightest, most vibrant flavor, use fresh lemon zest and juice.
Correctly Measure Flour: Spoon and level the flour for the best results; do not scoop directly from the bag.
Fresh Lemon is Best: For the brightest, most vibrant flavor, use fresh lemon zest and juice.
Correctly Measure Flour: Spoon and level the flour for the best results; do not scoop directly from the bag.