Ingredients
Method
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium-high speed for about 3 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat on high speed for 1 minute, or until fully combined. The mixture may appear curdled, but that's fine.
- Gradually add the flour mixture to the wet ingredients and beat on low speed until combined. The dough should be thick, sticky, and creamy.
- Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. Chilling is necessary to prevent spreading and help the dough firm up.
- Once chilled, let the dough sit at room temperature for 10 minutes if it was refrigerated for more than 3 hours. This step makes the dough easier to handle.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Scoop 1 tablespoon of dough at a time, rolling it into a ball. (Each ball should weigh about 20g.) Roll the dough balls in granulated sugar first, then in confectioners' sugar, ensuring a generous coating.
- Place the sugar-coated dough balls on the prepared baking sheets, spaced about 3 inches apart.
- Bake for 12–13 minutes, or until the edges are set and the centers are still slightly soft. If the cookies don’t spread, tap the baking sheet on the counter a few times to encourage spreading, then continue baking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Nutrition
Notes
These cookies are the perfect balance of sweet and tart, with a lovely crinkle top. Chill the dough for a few hours to ensure perfect texture!