Lemon Crinkle Cookies

Lemon lovers rejoice! With the puckering power found in Lemon Crinkle Cookies, they are definitely hard to resist! Squeezed full of fresh lemon flavor, this sweet-tart of a cookie is on a roll and covered with just the right amount of confectioners’ sugar to tame the tart. Don’t crumble to just any old cookie! And also, don’t be fooled, Lemon Crinkle Cookies may be small, but they have a mighty flavor punch that steals the show! We just know in one bite, you will be sweet on them!

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 cup plus 5 tablespoons granulated sugar, divided
• 1 large egg, room temperature
• 1 tablespoon lemon zest, packed
• 1/4 cup lemon juice, room temperature
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Directions

Step 1 -In a medium bowl, whisk together the flour, the cornstarch, the baking soda, and the salt.

Step 2 -In a large bowl, add the butter and 1 cup plus 2 tablespoons of the granulated sugar and beat with an electric hand mixture on medium-high speed until it is creamed, about 1 minute.

Step 3 -Increase the mixer speed to high. Add the egg, the lemon zest, the lemon juice, and the vanilla extract to the butter-sugar mixture and beat until it is combined and it appears curdled, about 1 minute.

Step 4 -Scrape down the sides and the bottom of the bowl and reduce the mixer speed to low.

Step 5 -Add the flour mixture to the butter mixture and beat until it is combined and the dough is thick, creamy, and sticky.

Step 6 -Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -Line one or two 18×26-inch baking sheets with parchment paper.

Step 9 -Transfer the dough from the refrigerator, and if it chilled for longer than 3 hours, let it sit at room temperature, about 10 minutes.

Step 10 -In a shallow bowl, add the remaining 3 tablespoons of the granulated sugar.

Step 11 -In a second shallow bowl, add the confectioners’ sugar.

Step 12 -Scoop and roll 1-tablespoonful of the dough into balls.

Step 13 -Roll and coat the dough balls in the granulated sugar, then very generously in the confectioners’ sugar.

Step 14 -Place the coated cookies 3 inches apart on the prepared baking sheets and bake until the edges appear set and the centers look soft, about 12-13 minutes.

Step 15 -Transfer the baking sheet to a wire rack and let the cookies cool, about 5 minutes.

Step 16 -Place the cookies on a wire rack and let them cool completely.

Step 17 -Serve.