Prep your tools and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and promotes even browning.

Zest and juice the lemons. Finely zest 2 lemons, avoiding the bitter white pith. Then juice them and set aside 2–3 tablespoons. The zest carries intense flavor; don’t skip it.

Cream the butter and sugars. In a large bowl, beat 1 cup (2 sticks) unsalted butter with 1 cup granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 2–3 minutes. Proper creaming traps air for a softer cookie.

Add eggs and flavorings. Beat in 1 large egg, then mix in 1 teaspoon vanilla extract, the lemon zest, and 2 tablespoons lemon juice. For bolder citrus, add 1/4 teaspoon lemon extract. The dough may look slightly curdled; that’s okay.

Whisk dry ingredients. In a separate bowl, whisk 2 3/4 cups all-purpose flour with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. This ensures even rise and flavor.

Combine wet and dry. Add the dry ingredients to the butter mixture in two parts, mixing on low until just combined. Don’t overmix or the cookies can turn tough.

Chill briefly. Cover the bowl and chill for 20–30 minutes. Chilling helps the cookies hold shape and intensifies the lemon aroma.

Shape and sugar-coat. Scoop dough into 1 1/2-tablespoon balls. Roll each in granulated sugar (or half granulated, half turbinado for extra crunch). Place 2 inches apart on the baking sheets.

Bake. Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake. They’ll finish setting as they cool.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack. Enjoy warm or fully cooled. The lemon scent blooms as they cool.