Soft, chewy lemon cookies bursting with bright citrus flavor—perfectly balanced with sugar and zest for a delightful, tender treat.

12 tbsp unsalted butter, softened

1½ cups granulated sugar

1 tbsp lemon zest

1 large egg (room temperature)

1 large egg yolk (room temperature)

2 tsp lemon extract (or 1 tsp lemon + 1 tsp vanilla extract)

2 tbsp lemon juice

3 cups all‑purpose flour, spooned and leveled

1 tsp baking soda

1 tsp cornstarch

¾ tsp salt

¼ cup granulated sugar (for rolling & garnish)

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Beat butter, 1½ cups sugar, and lemon zest on medium speed for 3–4 minutes until light and fluffy.
Mix in the egg, egg yolk, and extracts until fully combined.
In a separate bowl, whisk together flour, baking soda, cornstarch, and salt. Sprinkle lemon juice over baking soda to activate.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Scoop dough (1½–2 tbsp per cookie), roll into balls, and refrigerate for at least 1 hour.
Preheat oven to 325 °F (163 °C). Roll dough balls in ¼ cup sugar to coat.
Place on lined baking sheets, 6–8 per sheet. Bake for 10–12 minutes until just set but still soft.
Swirl the sheet gently to round cookies, let cool 5 minutes on the tray, then transfer to wire rack.
Sprinkle tops with extra sugar and lemon zest if desired.