Ingredients: – 2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 1 large egg – 1 tablespoon lemon zest (from about 2 lemons) – 2 tablespoons fresh lemon juice – 1 teaspoon vanilla extract – Additional granulated sugar, for rolling (optional)
Instructions: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer. Add the egg to the butter-sugar mixture and beat until well combined.
Mix in the lemon zest, fresh lemon juice, and vanilla extract until incorporated. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until a smooth dough forms.
If desired, shape the dough into balls (about 1 inch in diameter) and roll them in granulated sugar for a sparkling finish. Alternatively, you can simply drop spoonfuls of dough onto the prepared baking sheets. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Using the back of a fork or the bottom of a glass, gently flatten each cookie slightly. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, store the Jackson Lemon Cookies in an airtight container at room temperature for up to a week. Serve and enjoy these zesty delights with a glass of cold milk, a cup of tea, or simply on their own!
These Jackson Lemon Cookies are perfect for lemon lovers and are sure to brighten up any occasion with their refreshing citrus flavor.
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