How to Make Lemon Cookies

Soft and chewy with pretty, crinkly tops, these lemon cookies are sweet with just a touch of tartness and just the right touch of lemon flavor.

RECIPE: sugarspunrun.com/lemon-cookies/

Ingredients
1 cup unsalted butter softened to room temperature (226g)
1 1/2 cups granulated sugar 300g
2 ½ Tablespoons lemon zest¹
1 large egg + 1 egg yolk room temperature preferred
1 teaspoon lemon extract
1/4 teaspoon vanilla extract
3 cups all-purpose plain flour 375g
2 teaspoons cornstarch
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar for rolling cookies about ½ cup or 70g

Instructions
00:00 Introduction
00:15 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:19 In a large bowl using an electric mixer (or use a stand mixer!), combine butter, sugar, and lemon zest. Beat until creamy and well-combined.
02:48 Stir in egg and egg yolk, lemon extract, and vanilla extract until completely combined.
03:25 In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking soda, and salt.
04:03 Gradually (with mixer on low-speed), add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are completely incorporated.
04:56 Scoop cookie dough by level 1 ½ Tablespoon-sized scoop and roll between your palms until you have a smooth ball. Roll ball through powdered sugar and place on baking sheet. Repeat with remaining dough, spacing cookies at least 2” apart.
05:31 Bake on 350F for 9-11 minutes and allow to cool completely on baking sheet. Enjoy!

Notes
¹I typically need two full lemons for this. When zesting your lemons, make sure to not zest too deeply, avoid the white papery “pith” which is bitter and will make your cookies bitter.

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