Ingredients
All-purpose flour - 2 and 1/2 cupsCornstarch - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted butter - 3/4 cup, softened to room temperature
Granulated sugar - 1 cup + 2 TBSP
Egg - 1 large, at room temperature (used egg replacer)
Fresh lemon juice - 1/4 cup (60ml)
Lemon zest - 2 tsp
Vanilla extract - 1 tsp
1/2 cup granulated sugar and 1 cup confectioners’ sugar, for rolling
Yield: about 30 cookies
2. In a stand mixer bowl fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.
8. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Cookies stay fresh covered at room temperature for up to 1 week.
Steps
1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.2. In a stand mixer bowl fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.
3. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
4. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll.
5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Roll each ball in a bowl of granulated sugar, and then very generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Roll each ball in a bowl of granulated sugar, and then very generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
7. Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
8. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Cookies stay fresh covered at room temperature for up to 1 week.
Make Ahead & Freezing Instructions: The dough can chill for up to 3 days, so this is a great make-ahead recipe. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls (that are not coated in confectioners’ sugar) freeze well up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into confectioners’ sugar as instructed and bake.
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