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The Lemon Cookie

Laura V. Allen

BY The Editors

PUBLISHED May 27, 2026

They call me the cookie lady. The kids in my family do, at least, because they’ve come to expect that I’ll show up with a big batch of these soft and fluffy delicias every time there’s a holiday gathering. I am always happy to oblige. Think of these as a cross between a sugar cookie and extra-sour lemonade. – Paola Velez

 

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The Lemon Cookie

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Makes 24 cookies 1x

Scale

Ingredients

  • 1 cup (2 sticks/225 g) unsalted butter, softened
  • 1 cup lightly packed (200 g) light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1/4 cup (25 g) lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • Pinch of citric acid
  • 2 1/2 cups plus 2 tablespoons (370 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Maldon salt, for sprinkling

Instructions

  1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment , beat the butter on medium-low speed until fluffy and pale yellow in color, 3 to 4 minutes.
  3. Add the brown sugar and granulated sugar and mix on low until incorporated, light, and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to make sure all the sugar and butter are combined and there are no visible clumps of either— do not skip this step.
  4. With the mixer on low, add the egg, lemon zest, lemon juice, vanilla, and citric acid and mix until incorporated.
  5. In a medium bowl, whisk together the flour, baking soda, and kosher salt. Add the dry ingredients to the mixer bowl with the butter mixture and pulse the mixer on and off, almost like you’re trying to jump-start a car, so the flour gets gradually incorporated. When the flour is mostly combined, mix on low until the dry ingredients are well incorporated, 2 to 3 minutes.
  6. Using a 1 1/4-ounce cookie scoop (or a spoon—your portions should be 2 1/2 tablespoons), scoop the dough onto the prepared baking sheets, leaving at least 1 1/2 to 2 inches between the cookies and 1/2 to 1 inch between the cookies and the edges of the pan. With damp fingers, press down the tops of the cookies and sprinkle with Maldon salt.
  7. (If you don’t want to bake them all at once, freeze some of the dough.)
  8. Bake for 14 to 16 minutes, rotating the baking sheets halfway through, until lightly golden with a very fragrant lemon aroma. Remove from the oven and let cool on a wire rack before serving.

– Recipe reprinted with permission from Bodega Bakes by Paola Velez

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