Lemon Crinkle Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
2. Beat the butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the egg, lemon juice, lemon zest and vanilla and beat on high for about 1 minute; the mixture will look curdled. Scrape down the bowl, add the flour mixture and beat on low until combined. The dough will be thick, creamy and sticky.
3. Cover and refrigerate for at least 3 hours and up to 3 days. Chilling is required.
4. If the dough has chilled longer than 3 hours, let it sit at room temperature for about 10 minutes before scooping.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
6. Roll dough into balls of about 1 tablespoon (about 20 g each). Optionally, roll them first in the 3 tablespoons granulated sugar, then generously in the confectioners' sugar, rolling 2 to 3 times for a heavier coating. Place 3 inches apart on the sheets.
7. Bake 12 to 13 minutes, until the edges are set and the centers still look soft. If they are not spreading by minute 9, take them out, bang the sheet on the counter 2 to 3 times, then return them to the oven.
8. Cool 5 minutes on the sheet, then move to a rack to cool completely. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggLemon