Soft & Chewy Lemon Cookies

Ingredients

• 1½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 1 tbsp lemon zest
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cornstarch
• ¾ tsp salt
• 2 tbsp lemon juice
• ¼ cup granulated sugar, for rolling and garnishing

Directions

• Beat the butter, sugar and lemon zest in a stand mixer with the paddle attachment for 3–4 minutes until light and fluffy, scraping the bowl as needed.
• Add the egg, egg yolk and extract(s) and mix again.
• Add the dry ingredients (flour, cornstarch, salt) in a mound with the baking soda on top.
• Add the lemon juice on top of the baking soda (it will foam, meaning it's activated).
• Mix just until combined. Do not over-mix.
• Refrigerate the dough for at least 1 hour (scoop into balls first, or chill as is).
• Preheat the oven to 325F.
• Roll the dough balls in the ¼ cup granulated sugar.
• Line baking sheets with parchment or silicone mats and place 6–8 cookies per sheet.
• Bake for 10–12 minutes. Do not overbake.
• Swirl a cup around the warm cookies to shape them into perfect circles.
• Rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Sprinkle the cooled cookies with granulated sugar and lemon zest if desired.

NOTE: Recipe from Kroll's Korner; shared by Tawnie Graham on Instagram. Makes about 20 cookies.