Lemon Crinkle Cookies
3 hrs 30 min (mostly chilling)Makes 40 cookies
Soft, chewy lemon cookies with a crackled confectioners' sugar coating and bright citrus flavor.
| prepPreheat oven to 350°F / 177°C | |||||||
| prepLine baking sheets with parchment paper or silicone baking mats | |||||||
| 313 g all-purpose flour (spooned & leveled) | Whisk flour, cornstarch, baking soda & salt | Add flour mixture, beat on low until combined | Chill dough, 3 hrs to 3 days | Scoop & roll dough into balls, coat in sugars | Bake 350°F / 177°C, 12–13 min | Cool on sheet 5 min, then transfer to rack | |
| 1 teaspoon cornstarch | |||||||
| 1 teaspoon baking soda | |||||||
| 1/2 teaspoon salt | |||||||
| 170 g unsalted butter, softened to room temperature | Cream butter & sugar, 3 min | Beat in egg, lemon juice, zest & vanilla | |||||
| 1 cup + 225 g granulated sugar | |||||||
| 1 large egg, at room temperature | |||||||
| 60 ml fresh or bottled lemon juice, at room temperature | |||||||
| 1 tablespoon lemon zest (packed) | |||||||
| 1 teaspoon vanilla extract | |||||||
| 35 g granulated sugar (optional) | |||||||
| 120 g confectioners' sugar | |||||||
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