1. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Pro Tip: Rub the lemon zest and sugar together with your fingertips before mixing to release extra lemon oils and boost flavor.

2. Add Wet Ingredients

Mix in the egg, egg yolk, and lemon extract until fully combined.

3. Add Dry Ingredients

Add the flour, baking soda, cornstarch, and salt directly into the bowl.

4. Activate the Baking Soda

Pour the lemon juice over the baking soda. It will foam slightly, helping create soft and chewy cookies.

5. Mix the Dough

Mix everything together just until combined. Do not overmix.

6. Chill the Dough

Scoop the dough into balls about 1½–2 tablespoons in size or chill the dough as-is. Refrigerate for at least 1 hour.

7. Prepare for Baking

Preheat the oven to 325°F. Place 1/4 cup granulated sugar in a small bowl and roll each cookie dough ball in the sugar.

8. Bake

Line baking sheets with parchment paper or silicone baking mats. Place 6–8 cookies per sheet and bake for 10–12 minutes.

Important: Do not overbake. The cookies should remain soft and slightly underdone in the center.

9. Shape the Cookies

Right after baking, gently swirl a cup around each warm cookie to create perfectly round shapes.

10. Cool & Garnish

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra sugar and lemon zest if desired.