Zesty Lemon Sugar Crinkle Cookies

Ingredients

Tick the ingredients as you go

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1 teaspoon cornstarch (optional, see notes)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 tablespoons; 170 g) unsalted butter, softened to room temperature
• 1 cup + 2 tablespoons (225 g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60 ml) fresh or bottled lemon juice, at room temperature
• 1 tablespoon packed lemon zest
• 1 teaspoon vanilla extract

For rolling

• 3 tablespoons (35 g) granulated sugar (optional, see step 6)
• 1 cup (120 g) confectioners' sugar

Instructions

1. 1

   Whisk the flour, cornstarch, baking soda and salt together in a medium bowl and set it aside.

2. 2

   Beat the butter and granulated sugar on medium-high speed for about 3 minutes, until light. Add the egg, lemon juice, zest and vanilla and beat on high for about 1 minute; it will look curdled, which is fine. Scrape down the bowl, then mix in the dry ingredients on low speed. Expect a thick, soft, sticky dough.

   
3. 3

   Cover and refrigerate the dough for at least 3 hours and up to 3 days. Do not skip this chill.

4. 4

   Take the dough out of the fridge. If it has been chilling longer than 3 hours, let it sit at room temperature for about 10 minutes so it scoops more easily.

5. 5

   Heat the oven to 350°F (177°C) and line baking sheets with parchment or silicone baking mats.

7. 6

   Portion the dough into about 1-tablespoon (20 g) pieces and roll into balls. For the snowiest finish, roll each ball in granulated sugar first (this stops the powdered sugar from melting in), then roll it generously in confectioners' sugar, two or three times for a thicker coat. Place the balls 3 inches apart.

   
8. 7

   Bake for 12 to 13 minutes, until the edges look set but the centers still look soft. If the cookies have not started spreading by the 9-minute mark, pull the pan out, tap it firmly on the counter 2 or 3 times and put it back.

   
9. 8

   Leave the cookies on the sheet for 5 minutes, then move them to a rack to cool completely. They will settle a little as they cool.

10. 9

    Store covered at room temperature for up to 1 week.