A delightful, light cookie that has a great balance of sweet and sour. And pretty too.

Ingredients:

313g all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon sal

t170g unsalted butter, room temperature

225g granulated sugar

1 large egg, at room temperature

60m fresh lemon juice

1 Tablespoon lemon zest

1 teaspoon vanilla extract

Powdered sugar for rolling

Method:

Preheat oven to 350°F

1. 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. This makes the chilled cookie dough easier to scoop and roll.

7. Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) 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. The cookies will slightly deflate as they cool.

Store cookies in a sealed container for up to one week.

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.