Authentic Easy Lemon Cookies

Heat the oven: Preheat to 350°F. Set a rack in the center of the oven. Line 2 sheet pans with parchment.

Build the flavor base: In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until glossy and smooth, about 20 seconds.

Add the wet ingredients: Whisk in the egg and egg yolk until the mixture looks thicker and satiny. Whisk in lemon zest, lemon juice, and vanilla (and almond extract if using).

Make it one bowl: Add the baking soda and salt and whisk until fully combined, about 10 seconds. Add the flour on top and fold with a spatula just until no dry flour remains. The dough should be soft but scoopable. If it feels very loose and shiny, let it sit 5 minutes to hydrate. If your kitchen is warm and the dough feels slumpy, chill it 15 minutes.

Scoop and roll: Put the rolling sugar in a small bowl. Scoop dough into 1 1/2-tablespoon balls (about 30g each). Roll each ball in sugar and place on the pans, leaving about 2 inches between cookies.

Bake: Bake 9 to 11 minutes, until the edges look set and lightly golden but the centers still look slightly underdone. They will crack as they puff, then settle into that classic crinkle. If baking two pans at once, rotate and swap positions halfway through.

Cool for best texture: Cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely.

Taste and adjust for next time: Want more tang? Add an extra 1/2 tablespoon zest. Want more crisp? Bake 1 minute longer. You are the boss.