With fresh lemon zest and juice, these cookies have bold flavors, balanced by a subtle sweetness and soft, creamy texture.
- 1 3/4 cups all-purpose flour
- 1 1/4 cups cake flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons freshly grated lemon zest
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 4 large egg yolks
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 teaspoon pure vanilla extract
- Sift together the all-purpose flour, cake flour, cream of tartar, and baking soda in a large bowl. Set aside.
- Using an electric mixer fitted with the paddle attachment, mix the butter with the lemon zest on medium-low speed until creamy and lightened in color, about 2 minutes. Add the sugar and salt, and continue creaming for 1 to 2 minutes.
- Blend in the egg yolks, mixing until just combined. Pour in the lemon juice and the vanilla, and continue to mix until just combined.
- Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until blended. The dough will be soft and sticky. Transfer the dough to a clean bowl, cover, and chill for one hour.
- Heat the oven to 350°F. Remove the dough from the fridge. Using a floured cookie scoop or floured hands, scoop out the dough into even portions onto sheet pans lined with parchment paper or silicone mats. Place the dough portions about an inch apart from each other. Using the heel of your hand, very gently flatten each ball just slightly.
- Bake the cookies for 15 to 18 minutes, or until they look puffy and the edges are lightly golden brown, but the tops are still very light. Remove the cookies from the oven, and let stand for 5 minutes. Transfer to cooling racks.