Lemon Crinkle Cookies

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter (softened to room temperature)
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 1/4 cup lemon juice (fresh or bottled, room temperature)
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1 tsp lemon extract
• 3 T granulated sugar
• 1 cup confectioners sugar

Instructions

1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl and set aside.
2. In a large bowl using a handmixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium high speed until creamed, about 3 minutes.
3. Add the egg, lemon juice and zest, and vanilla. Beat on high until combined. (About 1 minute)
4. Scraping the sides of the bowl, add the flour mixture and beat on low until combined. Dough should be thick, creamy and sticky.
5. Cover dough tightly and chill in refrigerator for at least 3 hours.
6. Remove cookie dough from the refrigerator. If it has chilled more than 3 hours, let it sit at room temp for about 10 minutes.
7. Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
8. Scoop and roll balls of dough, about 1 T of dough each. (Each dough ball should weigh about 20g).
9. Roll the balls in granulated sugar and then confectioners sugar.
10. Place 3 inches apart on baking sheets.
11. Bake for 12-13 minutes or until the edges appear set and the centers still look soft.
12. Cool the cookies for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Tip:If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times. This helps initiate the spread. Return immediately to the oven.

Note: Cookies will stay fresh at room temp for up to 1 week.

Credit: This recipe was found and only slightly edited from sallysbakingaddiction.com/lenon-crinkle-cookies/