Lemon Cringle Cookies

Lemon cookies with a crackled, crispy exterior and a soft, tender interior

Ingredients
2 cups all-purpose flour 
1 teaspoon cornstarch *
1 teaspoon baking soda
1/2teaspoon salt
3/4 cup unsalted butter, softened 
1 cup sugar + 2 Tablespoons
1 large egg
1/4 cup fresh lemon juice
1 Tablespoon grated lemon zest
1 teaspoon vanilla 

Roll the cookie dough in:
 
1 Tablespoon granulated sugar and 1 cup powder sugar

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

In a large bowl using a hand mixer or a stand mixer 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.

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.

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.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into silicone baking mats, set aside.  Roll the balls in the granulated sugar first. Then roll each ball very generously in the confectioners' sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2 or 3 times. Place 3 inches apart on the baking sheets.

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.

Cool cookies for 5 minutes on the baking sheet, 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.