Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar, plus more for rolling
1/4 c. packed brown sugar
Zest of 2 lemons
1 large egg, plus 1 egg yolk
3 tbsp. lemon juice
Preparation
Step 1In a large bowl, whisk together flour, baking soda, and salt. Step 2In another large bowl using a hand mixer, beat together butter, sugars, and lemon zest. Add egg and yolk and beat until combined. Scrape down sides then add lemon juice. Add dry ingredients and mix until just combined. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. Step 3Preheat oven to 350°. Line 2 large baking sheets with parchment and place sugar in a small bowl. Using a large cookie scoop, about 3 tablespoons, scoop dough and roll in sugar. Place on baking sheet 2” apart. Step 4Bake until edges are just set and middles are still soft, 12 to 14 minutes. Let cool on baking sheets.
This recipe yields cookies that are soft and sweet with that perfect chewy center that keeps you wanting more. They take very minimal effort and the hardest part will be letting them chill in the fridge. Be patient! That rest time will be worth it for the wrinkly texture it provides. Have you made these yet? Let us know what you think in the comments below!
