Ingredients

• 1 1/2 cups Organic Unbleached White All-Purpose Flour 180 grams
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter softened, 4 oz (1 stick)
• 1 Tbsp Lemon Zest finely ground from 1 medium/large lemon
• 1/2 cup Granulated Sugar 96 grams
• 1/3 cup Packed Brown Sugar 64 grams
• 1 Egg large
• 1 tsp Pure Vanilla Extract

Instructions

1. In a small bowl, whisk together flour, baking soda and salt.
2. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl.
3. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
4. Scoop dough into balls (about 2 tablespoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.
5. When ready to bake, preheat the oven to 350°F. Line baking sheet with parchment paper.
6. Remove dough from the refrigerator and bake for about 9-12 minutes, until edges just start to set. Do not overbake. Cool on baking sheet for 10 minutes.
7. Store at room temperature in an airtight container.