Lemon Crinkle Cookies

sallysbakingaddiction.com

Paula P

2 and ½ cups ( 313g) all-purpose flour ( spoon & leveled)

1 teaspoon cornstarch*

1 teaspoon baking soda

½ teaspoon salt

¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 cup + 2 Tablespoons ( 225g) granulated sugar

1 large egg, at room temperature

¼ cup (60ml) fresh or bottled lemon juice, at room temperature*

2 teaspoons lemon zest*

1 teaspoon vanilla extract

1 cup ( 120g) confectioners’ sugar, for rolling

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