Ingredients:
313g all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, room temperature
225g granulated sugar
1 large egg
60m fresh lemon juice
1 Tablespoon (packed) lemon zest
1 teaspoon vanilla extract go
Powdered sugar for rolling
Method:
Preheat oven to 350°F
Line baking sheets with parchment paper and set aside.
1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
3. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl.
4. Add the flour mixture and beat on low speed until combined. Dough will be thick, creamy, and sticky.
5. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is a must for this sticky cookie dough.
6. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes.
7. Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (About 20g each.) To prevent sugar melting you can roll the balls in the granulated sugar first. Then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3x in sugar! 8. Place 3 inches apart on the baking sheets.
9.Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft.
10. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
Store cookies in a sealed container.
Cookies can be frozen prior to baking. If you want o do this freeze without rolling in sugar. Remove from freezer as needed and then roll in sugar.
Lemon Crinkle Cookies
