Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Microplane or fine zester
- Juicer or fork for lemons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small bowl for glaze (optional)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. There’s nothing worse than stubbornly stuck cookies, and this simple step ensures perfect release every single time. In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt. I give it a good, thorough whisk because I learned the hard way that clumps of baking soda can leave bitter little surprises in your finished cookie. Setting this dry mixture aside, I can already smell the lemons as I zest them—that fragrant citrus oil misting into the air is the best part.
Now, for the heart of the cookie. In the bowl of my stand mixer fitted with the paddle attachment, I beat the softened butter and granulated sugar together on medium-high speed for a full 3-4 minutes. This isn’t a step to rush! We’re looking for a mixture that’s pale, fluffy, and almost whipped. This creaming process incorporates air, which is essential for the perfect soft texture. Then, I add the whole egg, egg yolk, fresh lemon juice, lemon zest, and vanilla. I mix on medium until everything is beautifully combined, scraping down the sides of the bowl as needed. The batter will look a bit curdled at this point, but I promise that’s perfectly normal.
Here’s where we bring it all together. With the mixer on low, I gradually add the dry ingredients to the wet. I mix only until the last streaks of flour disappear, and not a second more! Over-mixing at this stage is the enemy of tender cookies—it develops the gluten in the flour and can lead to toughness. The dough will be soft, slightly sticky, and incredibly fragrant. I use a medium cookie scoop (about 1.5 tablespoons) to portion the dough, rolling each scoop gently between my palms to form a smooth ball. I place them about 2 inches apart on the prepared baking sheets; they will spread as they bake.
I bake the cookies for 10-12 minutes, rotating the sheets halfway through. The key is to pull them out when the edges are just set and have the faintest hint of gold, but the centers still look soft and puffy. They will seem underdone, but they continue to cook on the hot baking sheet. I let them cool on the sheet for 5 full minutes—this patience is crucial for them to set properly—before transferring them to a wire rack to cool completely. The wait is torture, but the payoff is a cookie with a perfect, soft center.(See the next page below to continue…)