Prep your tools and oven. Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C). Have a small bowl of granulated sugar ready for rolling.

Zest and juice the lemons. Zest 2 lemons first, then juice them. You’ll want about 1 tablespoon zest and 2 tablespoons juice. Avoid the bitter white pith when zesting.

Cream the butter and sugar. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 2–3 minutes. This step helps create that chewy texture.

Add the wet ingredients. Beat in 1 egg, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. If using, add 1/4 teaspoon lemon extract. Mix until smooth.

Combine the dry ingredients. In a separate bowl, whisk 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Keep it airy—don’t pack the flour when measuring.

Bring the dough together. Add the dry ingredients to the wet in two additions, mixing just until combined. The dough should be soft but not sticky. If it feels too wet, add 1–2 tablespoons more flour.

Chill briefly. Cover the bowl and refrigerate the dough for 20–30 minutes. This helps control spread and deepens flavor. Don’t skip it if you want thick, chewy centers.

Form and coat. Scoop 1 1/2 tablespoon portions (a medium cookie scoop works well). Roll each portion into a ball, then roll in granulated sugar—or turbinado sugar for extra crunch.

Bake. Place dough balls on prepared sheets, spaced about 2 inches apart. Bake 9–11 minutes, until edges are set and the centers are slightly puffy and soft. They should not brown; pale is perfect.

Tap and cool. For extra crinkle and chew, tap the baking sheet gently on the counter once right after you pull it from the oven. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Enjoy. Serve slightly warm or at room temp. The lemon aroma blooms as they cool, and the texture stays tender for days.