Lemon Crinkle Cookies

Steps

1. Add 1 cup granulated sugar and 2 tablespoons fresh lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add ½ cup unsalted butter, and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.

2. Scrape down the sides and bottom of the bowl before adding 1 large egg, 1 egg yolk, 1 teaspoon lemon extract, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract, and mix until just combined.

3. Add 2 ½ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon saltand ¼ teaspoon baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.

4. After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons granulated sugar with 1 cup powdered sugar in a shallow dish, like a pie dish or a wide bowl.

5. Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.

6. Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.

7. Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.