Lemon Crinkle Cookies
Lemon cookies with a crackled, crispy exterior and a soft, tender interior
  1. In a medium bowl, whisk together flour, cornstarch, baking powder, salt and baking soda. Set aside.
  2. In a large bowl, cream butter, sugar and lemon zest together until light and fluffy.
  3. Mix in egg until well combined.
  4. Mix in lemon juice and extracts until well combined.
  5. Add dry ingredients and mix just until combined.
  6. Add food color, if using, and stir to combine.
  7. Refrigerate cookie dough for 30 minutes to one hour.
  8. Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  9. Roll cookies into balls, about 2 tablespoons each. **I used a #30 cookie scoop.
  10. Roll balls dough balls generously in powdered sugar.
  11. Place two inches apart onto prepared baking sheets.
  12. Bake for 10-12 minutes. Let cool on cookie sheet for one minute then transfer to cooling rack.
Recipe Notes

*To find Americolor lemon yellow gel food color, click here.

**To find a #30 cookie scoop, click here.

To find the striped wax paper pictured above, click here.