Ingredients
Equipment
Method
Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the fresh lemon juice and 1 tablespoon lemon zest.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading.
Bake the Cookies
- While the dough chills, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon lemon zest for the coating. Use your fingers to rub the zest into the sugar to release its aroma.
- Once chilled, scoop out rounded tablespoons of dough (about 1.5-inch balls). Roll each ball generously in the lemon sugar coating.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set but still look soft. Do not overbake, as they will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra lemony kick, you can drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice. The dough can be made ahead and chilled for up to 2 days; let it sit at room temperature for 10-15 minutes before scooping if it's too firm. Store cookies in an airtight container at room temperature for up to 3-4 days.