Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp (12g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (250g) all-purpose flour
  • 1 tsp (3g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) fresh lemon zest

Instructions:

  1. Combine the granulated sugar and lemon zest in a large bowl. Use fingertips to rub the zest into the sugar for 1 minute until damp and fragrant, then beat in the softened butter until light and fluffy.
  2. Add the egg and lemon juice, beating on medium speed until fully emulsified.
  3. In a separate small bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture on low speed just until no white streaks remain.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Scoop rounded tablespoons of dough, roll into balls, and roll each ball in the lemon sugar coating.
  6. Place cookies 2 inches apart on the sheet and bake for 10–11 minutes until edges are set but centers remain soft and pale.