1 ⅓cupgranulated sugar additional sugar for rolling the cookies
2large eggs
2 ½ tablespoonslemons zestor the zest from 2 lemons
3cups(or 360g) all-purpose flour
½teaspoonbaking soda
½teaspoonsalt
Instructions
Preheat the oven to 325°F and prepare cookie sheets with parchment paper or silicone baking mats.
In in a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and creamy, scraping down the sides of the bowl as needed.
Add the eggs and lemon zest to the creamed butter and mix until combined, scraping down the sides of the bowl as needed.
In a medium-size mixing bowl, whisk together the flour, baking soda, and salt until combined.
Add the flour mixture to the creamed butter and mix in until no streaks of flour remain.
Scoop the cookie dough in scant 2-tablespoon scoops. Roll the scoops of dough into balls. Roll the balls in extra granulated sugar to cover.
Place the balls of cookie dough 3 inches from each other on the baking sheets. Wrap parchment paper around the bottom of a drinking glass and gently press the balls of dough down until ¼ inch thick.
Bake the cookies for 12-14 minutes, or until the cookies are the slightest golden color on the bottom and are no longer puffy. The cookies will puff up as they cook, but once the puff has deflated they should be just golden on the bottom.
Remove the cookie sheets from the oven. Cool for 5 minutes. Move the cookies directly to a wire cooling rack and let cool until at the desired serving temperature.
Notes
Storage Directions
Storing: Leftover cookies last covered in an airtight container at room temperature for 3-4 days.
Freezing: Store baked cookies in a freezer-safe container for up to 3 months.
Thawing: Allow frozen cookie dough to thaw in the refrigerator overnight before enjoying.
Recipe Pro-Tips
Weigh the flour. Using a food scale is the most accurate way to measure the flour and will prevent the cookies from becoming too dense. If you don’t have a scale, spoon the flour into measuring cups and use the top of a knife to level it off.
Soften the butter to room temperature. Softened butter mixes evenly in the dough for the best cookie texture. It will take 1-3 hours to soften so it is easy to indent when pressing on it gently but firmly with your fingertip. Or soften in the microwave on 20% heat at 20-30 second intervals until just soft.
Refrigerate the cookie dough before baking. If you have the time, let the dough chill for 30-60 minutes before baking for extra thick and chewy cookies!
Make uniform-sized cookies. I recommend using a cookie scoop to dish out the dough balls so the cookies are even in size.
Don’t skip rolling the cookie dough in sugar before baking! This will add a sparkly appearance and a caramelized outer layer that is slightly crunchy and enhances the flavor.
Keep leftovers soft. Store leftover cookies in an airtight container at with a slice of bread to keep the cookies soft!