Description
Tangy lemon zest brightens each tender bite while a whisper of vanilla rounds out the buttery dough. Light, chewy centers give way to slightly crisp edges, filling your kitchen with citrusy warmth.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in egg, vanilla, lemon zest, and lemon juice until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just incorporated.
- Scoop dough into 1 1/2 tablespoon portions and place 2 inches apart on prepared baking sheet.
- Bake for 10 to 12 minutes until edges are set and centers are slightly soft.
- Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For a brighter lemon flavor use freshly grated lemon zest.
- Chill the dough for 30 minutes if cookies spread too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze baked cookies for up to 3 months.