Lemon Crinkle Cookies

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

Using your electric mixer, beat together the butter and sugar on medium speed for a couple of minutes until well creamed.  Scrape down the sides, add the egg, vanilla, lemon juice and zest and beat again for 1 minute.  The mix will seem curdled, this is fine!  Scrape down the sides of the bowl again, add the flour mix and beat on low until all is combined.  The dough will be very soft, thick and creamy.

Cover and chill the dough for an hour (or more if it’s still too soft), then use a tablespoon-sized scoop to roll all of the dough into balls.  It will likely still be a little soft to work work but I still find this easier than scooping and rolling hardened cookie dough.  Cover and refrigerate the dough balls for at least 2 hours.

When you’re ready to bake, preheat the oven to 350 and line a couple of large baking sheets with parchment.  Sally’s tip for more sugar staying put is to roll each ball first in regular sugar, (I haven’t tried this yet) and then to generously roll each ball in icing sugar – maybe even 2 or 3 times! so each ball is thoroughly coated.

Place 3 inches apart on the baking sheets and bake for about 12 minutes until the edges are set but the centers still look soft.  Leave the cookies to rest on the baking sheets for several minutes before removing to a rack to cool completely.  I need to try regular sugar before icing sugar and also check the difference between immediately baking cold cookie dough balls vs balls that have warmed on the counter for 30 minutes or so – but this will only improve the looks, the flavor is perfect!