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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar using an electric hand mixer until the mixture is thoroughly combined and fluffy.

Add the lemon zest to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until the lemon zest is well incorporated.

Stir in the brown sugar, vanilla extract, and large egg yolk until just combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined. Be careful not to overmix the dough.

Place the 1/4 cup of sugar for coating in a shallow bowl. Scoop portions of the cookie dough and roll them into small, smooth balls using your hands. Roll each dough ball in the sugar until it is evenly coated.

Arrange the sugar-coated cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have crinkled tops.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar using an electric hand mixer until the mixture is thoroughly combined and fluffy.

Add the lemon zest to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until the lemon zest is well incorporated.

Stir in the brown sugar, vanilla extract, and large egg yolk until just combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined. Be careful not to overmix the dough.

Place the 1/4 cup of sugar for coating in a shallow bowl. Scoop portions of the cookie dough and roll them into small, smooth balls using your hands. Roll each dough ball in the sugar until it is evenly coated.

Arrange the sugar-coated cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have crinkled tops.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
