I’m a summer girlie through & through and these Lemony Cookies taste like pure sunshine. Thick, fluffy, and the perfect balance of sweet & citrusy.

These cookies come together quickly & will make about 16-18 large cookies if using a 3 Tbsp cookie scoop. If almond extract isn’t ready on hand, you can sub for even more vanilla! For best, most even results, bake cookies on top shelf only – one pan at a time.

Ingredients

1. 2 1/2 cups all-purpose flour 
2. 1/2 tsp baking soda
3. 1/2 tsp baking powder
4. 1/2 tsp salt
5. 1 1/2 cups granulated sugar (+ more for rolling)
6. 1 cup unsalted butter, softened
7. 1 large egg
8. 1 large egg yolk
9. 1/2 tsp vanilla extract
10. 1/2 tsp almond extract
11. Zest of 2 lemons

Get Cookin’

1. Preheat oven to 350° and line 2 baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk or mix to combine.
3. Using a stand mixer, or a large bowl and hand mixer, mix sugar with butter until light and fluffy, and lighter in color (about 2-3 minutes).
4. Add in egg and egg yolk, vanilla, almond extract, and lemon zest. Mix for about 2 more minutes.
5. Slowly add dry ingredients to butter and sugar mixture.
6. Using large cookie scoop, scoop cookie dough and roll in granulated sugar before placing on parchment lined baking sheet.
7. Bake for 9-11 minutes. Cookies should be light with little to no browning on the edges. Optional: Add additional sugar to tops of cookies once fresh out the oven!