Ingredients
1 cup granulated sugar
1 large egg
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup dried cherries, chopped
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Incorporate Wet Ingredients: Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter-sugar mixture. Beat until everything is well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Blend Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped dried cherries.
Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each dollop about 2 inches apart.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should remain slightly soft.
Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy.