These lemon cookies are incredibly moist and chewy with a light, yet tart lemon flavor! Not overly sweet, but just perfect to cure that sweet treat craving.
Wash and zest the lemons into a small bowl. Juice lemons into the zest and whisk in the citric acid, eggs, and vanilla extract.
In a large bowl add the flour and cut in the butter. Make sure that your butter is crumbled evenly into the flour. Add in the baking soda, white sugar, and salt.
Combine the wet ingredients with the dry and work together to form a dough.
Line 2 cookie sheet with parchment paper. Scoop out 1 ½ tablespoons of dough to form each ball. Space out the balls about 2 inches apart and refrigerate.
Preheat oven to 400°F while the dough balls chill.
Once preheated, bake the cookies side by side on the same middle rack for 12 minutes. Transfer to a cooling rack to cool. Cool completely before storing.
Store in an airtight container at room temperature for 3 days maximum for ultimate freshness.
Enjoy these cookies with my Lemon Honey Mascarpone Drizzle. This drizzle doesn't harden so do not put on cookies before storing. You could even use this drizzle as a cookie dip!