Soft Chewy Lemon Cookies in 25 Minutes

Instructions:

1. Infuse the sugar. Rub the 2 tablespoons of lemon zest into the 1 cup of granulated sugar and 2 tablespoons of light brown sugar with your fingers. Note: This releases the oils and creates a much more vibrant flavor profile.
2. Cream the fats. Add the 1/2 cup of softened butter to the lemon sugar and beat on medium high for 3 minutes until the mixture is pale and light.
3. Emulsify the liquids. Mix in the large egg, the extra egg yolk, the 1 tablespoon of lemon juice, and the 1 teaspoon of vanilla extract. Note: Scrape the bowl to ensure no butter streaks remain.
4. Whisk dry ingredients. In a separate bowl, stir together the 2 cups of flour, baking soda, baking powder, and sea salt.
5. Combine the dough. Gradually add the dry ingredients to the wet mixture on low speed until just combined and no white streaks remain. Note: Over mixing here will make the cookies tough instead of chewy.
6. Chill the dough. Cover and refrigerate for at least 30 minutes. Note: This prevents the cookies from spreading into flat pancakes in the oven.
7. Preheat and prep. Set your oven to 350°F (180°C) and line two baking sheets with parchment paper.
8. Roll the dough. Scoop 1 tablespoon portions of dough, roll into balls, and coat them in the 1/4 cup of rolling sugar until fully covered and sparkling.
9. Bake the cookies. Place balls 2 inches apart and bake for 9 to 11 minutes until the edges are just barely set and the tops look slightly cracked.
10. Cool and set. Let the cookies rest on the hot pan for 5 minutes before moving them to a wire rack. Note: This allows the center to finish setting through carryover heat.