Instructions

• 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 3 minutes. 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 okay. Scrape down the sides and bottom of the bowl. Add the flour mixture and beat on low speed until combined.
• 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.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Roll the balls in the granulated sugar first to prevent the confectioners’ sugar from absorbing into the dough, then roll in the confectioners’ sugar and 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. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3 times.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.