Step 1: Preheat and Prep (10 minutes)

Before we dive into the fun part, let’s get everything prepped. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking and gives them a nice, even bake.

Next, grab a medium mixing bowl and whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this aside for now. You don’t need any fancy kitchen gadgets here—just a good old whisk and a bowl will do the trick!

Step 2: Cream the Butter and Sugar (5 minutes)

Now, let’s work on getting that buttery, sweet dough together. In a large mixing bowl, use a hand mixer or stand mixer to beat together 1/2 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes, and it’s one of the most important steps to ensure your cookies have that soft, chewy texture.

Step 3: Add the Wet Ingredients (5 minutes)

To the butter-sugar mixture, add 1 large egg, zest of 2 lemons, and 2 tablespoons fresh lemon juice. Beat again until everything is well combined. The lemon zest is going to infuse the dough with that wonderful citrusy aroma, so don’t rush this step. You want the dough to be smooth and creamy, with that refreshing lemon scent.

Step 4: Combine Wet and Dry Ingredients (5 minutes)

Slowly add the dry flour mixture to the wet ingredients, about 1/3 at a time. Mix until everything is just combined. Be careful not to overmix, as this can make the cookies tough. You should end up with a soft, slightly sticky dough.

Step 5: Scoop and Bake (10 minutes)

Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to give them room to spread.

Pop the cookies into the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are lightly golden, and the tops look set. Don’t worry if they still feel a little soft to the touch; they’ll firm up as they cool.

Once baked, let the cookies cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Lemon Cream (5 minutes)

While the cookies are cooling, it’s time to make the creamy topping. In a medium bowl, beat 1/2 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form. You can use a hand mixer or stand mixer for this, and it should only take 3-4 minutes.

Once the cream is whipped, add zest of 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon vanilla extract. Give it one last quick mix until everything is incorporated. The cream should be thick and silky smooth, ready to be spread onto your cookies.

Step 7: Assemble and Serve (5 minutes)

Now comes the fun part! Once the cookies are fully cooled, top each one with a generous dollop of the lemon cream. You can either spread it on with a spoon or pipe it on for a more decorative finish.

Serve the cookies immediately or store them in an airtight container for up to 3 days. These cookies are best enjoyed within a day or two, but I’m sure they won’t last long once you’ve taken a bite!